1-2 bunches radishes, if large slice vertically
3 T butter
2 T sugar
Salt and pepper to taste
Place the radishes in a large skillet with just enough water to cover them. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer until radishes are tender when pricked with a paring knife and the liquid has reduced to a glaze.
If the radishes are tender, but the liquid has not reduced sufficiently, use a slotted spoon to transfer them to a serving bowl and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.
(Adapted from Real Simple recipes.)