Description
These sautéed radishes with brown butter, honey and Aleppo pepper are simple, easy and SO delicious.
Ingredients
Scale
- extra virgin olive oil
- 1 bunch radishes (1/2 lb., trimmed and halved, tops reserved, roughly torn)
- kosher salt & black pepper, to taste
- 2 tbsps unsalted butter (28g)
- 1/2 tsp Aleppo flakes
- 1 tsp honey
- flaky salt, for garnish (optional)
Instructions
- Heat a medium skillet over medium heat and once hot, drizzle in a tiny splash of oil.
- Add the radishes in a single layer, cut side down. Season with salt and pepper. Cook for about three minutes, until just starting to brown on the cut side. Lift a few up to look and move them around the skillet to be sure they are all getting some colour.
- Add the butter and let it bubble and melt. Cook, moving the radishes around the pan in the butter. After about three to four minutes, add the Aleppo.
- Tilt the skillet and use a large spoon to collect the butter and start basting the radishes. Reduce the heat to medium-low to avoid burning the butter and Aleppo. Baste for about one minute or so.
- Drizzle in the honey and then add the radish tops and stir everything together and cook until just wilted, about one minute.
- Remove from the heat and transfer to a serving dish. Garnish with flaky salt. Serve and enjoy!
