- 18 oz red radishes, ends trimmed
- 2 Tbsp butter
- 2 Tbsp sugar
- 1 Tbsp distilled white vinegar
- Coarse salt and freshly ground pepper
Try these lovely glazed radishes with crumbled chevre and minced chives for an elegant side dish. Couldn’t be prettier!
Select radishes of uniform size or cut large radishes in half and leave small ones whole. Combine radishes, butter, sugar, vinegar and 1 teaspoon salt and a few grinds of black pepper in a 12″ skillet. Add 1 ½ cups water. Bring to a boil over high heat; cook, stirring often, until liquid has reduced and radishes are tender and glazed, about 10-15 minutes.