Honey roasted radishes

1 cup small radishes, washed, trimmed of stems and cut in half

2 tablespoons unsalted butter

2 tablespoons honey

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground white pepper

2  teaspoons chiffonade mint

Heat 1 tablespoon butter in a medium sauté pan over medium-high heat.  Add the radishes and cook until golden brown all over, about 4 minutes.  Add the honey and lemon juice and season with salt and pepper.  Reduce the heat to low and cook until tender, about 2 minutes.   Remove from the heat.  Whisk in the remaining tablespoon butter and stir in the mint.  Serve warm.