Slice the radishes into ½" thick rounds and add to a pot of water with ¼ teaspoon of salt. Bring to a boil, stirring occasionally.
Once tender, remove the radishes from heat, strain, and set aside.
Add butter to melt in a pan over medium heat. Add boiled radishes to the hot pan.
Add remaining salt, black pepper, garlic, rosemary, and honey to the radishes and stir to incorporate.
Cook for 3-5 minutes until the radishes are caramelized on the edges.
Serve with fresh herbs, and enjoy :)
Video
Notes
Trim off the radish tops and tails before boiling. Wash them thoroughly to remove any dirt or grit.
Be mindful of the cooking time. Overcooking can lead to mushy radishes, so check their doneness regularly. They should be tender but still have a slight crispness.
After boiling, transfer the radishes to an ice bath to cool them quickly. This helps in preserving their color and texture.