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Honey-Glazed Radishes and Turnips


  • 2 tablespoon butter
  • 1 large onion,¬†finely chopped
  • 1.5 pounds radishes, cut into bite-sized wedges
  • 1.5 pounds turnips, cut into bite-sized wedges
  • 1/4 cup chicken or vegetable broth
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 2 tablespoon thinly sliced mint leaves
  • 1 tablespoon finely chopped chives



In 12-inch skillet, melt butter on medium-high. Add onion and cook 2 minutes or until golden and tender, stirring occasionally. Add radishes and turnips; stir until well coated. Stir in broth, honey, salt and pepper. Heat to boiling. Reduce heat to medium-low; cover and cook 15 minutes.

Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally. Remove from heat and stir in mint and chives.

Adapted from Good Housekeeping