Brown Butter Glazed Radishes

Brown Butter Glazed Radishes

From New York Times Cooking


¾ pound radishes, trimmed and quartered (from about 1 bunch)
¼ cup unsalted butter
1 teaspoon granulated sugar
1 teaspoon salt
¼ cup roughly chopped basil or mint leaves, or both
Lemon wedges, for serving


In a medium saucepan, bring radishes, butter, sugar, salt and ⅓ cup water to a boil over medium heat, stirring occasionally, until all the water has evaporated and the radishes are just tender, 10 to 15 minutes.

Continue to cook, tossing the radishes in the melted butter, until the butter has browned and the radishes are golden brown, caramelized and glazed, 5 to 10 minutes more.

Serve glazed radishes topped with herbs and a squeeze of lemon.