Miso-Honey Glazed Radishes

By Kelly Key

Okay, so I am not an avid radish fan. They’re fine on a salad and all but I’ve never really been into them that much. But last year I planted watermelon radishes in my garden with the intention to sell to restaurants but since they were all struggling and not buying much from us, I was sitting on a whole bed of radishes…my favorite. So I loaned the copy of “Dishing up the Dirt” by Andrea Bremis from the public libararyand decided to try this recipe out, I LOVED IT! I’d never thought to cook radishes before. I made this as a side with some steelhead trout and a salad of escarole, fennel, orange and chevre…so good! Now we basically make this miso honey butter and use it on any and all root veggies! We just made this dish but with parsnip and carrot:)

Miso-Honey Glazed Radishes

2 TBS white miso
2 TBS unsalted butter
1 bu of radishes, with greens
1 1/2 TBS honey
pinch of salt


  1. Stir together the miso and 1 1/2 TBS of the butter
  2. Separate the greens from the radishes and roughly chop the greens; set them aside. Slice large radishes in half and smaller radishes kept whole. Add the radishes to a skillet with 3/4 cup water, the honey, the remaining 1/2 TBS butter, and the salt.
  3. Cover the pan, bring the mixture to a boil. Remove the lid, keep the heat on high, and cook for 8 to 12 minutes, stirring often, until the radishes are tender and most of the liquid has evaporated.
  4. Reduce the heat to low and continue to cook until the sauce has almost evaporated and is reduced to a glaze, 3 to 5 minutes.
  5. Stir in the radish greens and miso butter and cook for 1 to 3 minutes longer, or until the radishes are golden brown and lightly caramelized. Serve them warm.