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Butter-glazed Radishes

Prep time
45 mins
Side dishes

Adapted from All About Braising, by Molly Stevens and


Happy spring.


1 lbradishes (small, trimmed and scrubbed)
2 Tbutter (unsalted)
1⁄3 cchicken stock (or water)
  salt (coarse)
  black pepper (freshly ground)


If any radishes are larger than 1" in diameter, cut them in half. Place radishes in a skillet that's large enough to hold them all in one layer. Add the butter, stock, sugar, and salt and pepper to taste. Over medium heat, bring to a simmer, then cover and reduce heat to medium-low. Cook for 18-25 minutes, until the radishes can be easily pierced with a knife.

Take off the lid and raise the heat to medium. Shake the pan to coat the radishes, and simmer for 5-10 minutes more, to reduce the liquid to a glaze. Sprinkle with more salt and pepper to taste, and serve.