Go Back

Honey-Glazed Radishes and Turnips

This quick vegetable side dish is perfect for spring parties. Radishes and turnips with a honey glaze and sprinkled with fresh mint and chive are a bright addition to any menu.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings


  • 2 tbsp. margarine or butter
  • 1 large shallot
  • 1 1/2 lb. radishes
  • 1 1/2 lb. small turnips
  • 1 c. water
  • 1/4 c. lower-sodium chicken broth
  • 1 tbsp. honey
  • salt
  • pepper
  • 2 tbsp. thinly sliced mint leaves
  • 1 tbsp. finely chopped chives


  • In 12-inch skillet, melt margarine or butter on medium-high.
  • Add shallot and cook 2 minutes or until golden and tender, stirring occasionally.
  • Add radishes and turnips; stir until well coated.
  • Stir in water, broth, honey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black 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. Transfer to serving platter and garnish with mint leaves.