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These succulent radishes lose their sharp peppery edge when slow-roasted and topped with honey.

We’ll never pass up a fantastic cookbook by a chef who’s turned the focus squarely to vegetables. Portland’s Joshua McFadden of renowned eatery Ava Gene’s takes you on a tour of the bountiful garden through all the seasons. These roasted radishes with brown butter, chile and honey will renew your love for a veggie that doesn’t have to be served raw. 

Raw radishes and fresh butter are a classic pairing, but here we cook the two together until toasty and nutty. A splash of vinegar, a pinch of chile, and a drizzle of honey create a delicious tension that makes this dish unexpectedly satisfying.

Reprinted with permission from Six Seasons