- 1 lb. radishes
- 3 Tbsp. unsalted butter
- 2 Tbsp. sugar
- ½ tsp. kosher salt
- ¼ tsp. freshly ground pepper
- Place radishes in a large skillet and add just enough cold water to cover, about 2.5 cups. Add butter sugar salt and pepper and bring to a boil.
- Reduce heat to medium-low. Simmer until radishes are tender and liquid is reduced to a glaze.
- If radishes are tender before liquid is a glaze, remove radishes and continue reducing the liquid. Serve with glaze over radishes.