I’ve never had a radish I did not like. Whether raw on a salad, served as a dipper on a crudites platter, pickled, roasted, shaved, or in this case braised, their natural peppery nature and crisp texture is a culinary delight.  I love this simple recipe for braised radishes; a simple saute of halved radishes in olive oil with a smashed clove of garlic, flavored with honey, black pepper and a splash of cider vinegar for tang.  A colorful side dish when served over your favorite greens, this is just one of the fabulous veggie dishes from Michael Anthony’s new cookbook, V is for Vegetables.

(To view this recipe, click on the blue title of the blog post above*)

 

Tagged: black pepper, braised radishes, braised vegetables, honey, Michael Anthony, radishes, red radishes, side dish, V is for Vegetables, vegetarian