This side dish goes well with roasted chicken or grilled meats.
- Total Time:
- Servings: 4
Source: Everyday Food, May 2006
- 3 bags (6 ounces each) red radishes (about 45), ends trimmed
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon distilled white vinegar
- Coarse salt and ground pepper
Cut large radishes in half; leave small ones whole. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes. Serve.