Glazed Radishes

This side dish goes well with roasted chicken or grilled meats.

3 (6 oz) bags red radishes, ends trimmed (about 45)
2 Tbsp. butter
2 Tbsp. sugar
1 Tbsp. distilled white vinegar
1 tsp. coarse sea salt
¼ tsp. pepper, freshly ground
1½ cups water

Cut large radishes in half; leave small ones whole. In a 12" skillet, combine radishes, butter, sugar, vinegar, salt, pepper, and water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, about 10-15 minutes.

Makes 4 servings.