Halve radishes lengthwise, unless they’re very small.
Melt butter in a large skillet. Add the shallot and sauté on medium
heat until softened, about 2 minutes. Add the radishes and stir until well
coated with butter, about 1 minute.
Add the stock and honey. Cover, cook until tender but not soft, about
10 minutes. Remove cover, season with salt to taste, and simmer to allow
juices in the pan to reduce to a glaze, about 1 minute. Garnish with
parsley and serve immediately.