Glazed Radishes

Glazed Radishes


  • 1 – 1 1/2 Cups Radishes
  • Pinch of Salt
  • 2 Tablespoons Butter
  • 1 Tablespoon Sugar
  • Water
  • Chopped Parsley


Clean radishes and remove root end and green tops, slice in half lengthwise.  Place radishes in a sauté pan with 2 tablespoons of butter and add enough water until it comes a third of the way up the vegetables. Bring the water to a rolling boil and add a pinch of salt and 2 Tbsp sugar, then simmer over medium-high heat until most of the liquid evaporates; radishes should be fork tender. Toss radishes in the buttery glaze, add parsley and serve immediately.

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