Brown Butter Glazed Radishes
Many people think of radishes as a raw salad topper, but cooked radishes are sweet and crisp-tender and make a quick and easy weeknight side. Brown butter adds a hint of nuttiness, and a touch of sugar caramelizes the radishes, while chopped fresh herbs and a squeeze of lemon lend brightness. Serve the glazed radishes warm or at room temperature. If you find radishes with beautiful green tops, toss the glazed radishes with the greens and a little olive oil for an out-of-the-ordinary salad.
- Serves: 4 persons
- ¾pound radishes, trimmed and quartered (from about 1 bunch)
- ¼cup unsalted butter
- 1teaspoon granulated sugar
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼cup roughly chopped basil or mint leaves, or both
- Lemon wedges, for serving
Step 1In a medium saucepan, bring radishes, butter, sugar, salt and 1/3 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.
Step 2Continue 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.
Step 3Serve glazed radishes topped with herbs and a squeeze of lemon.