Ruby Radishes

3 tbsp. unsalted butter
1 bunch easter egg radishes, leaves, stems trimmed, rinsed and dry
2 tsp. sugar
1 tsp. red wine vinegar
1 1/2 tbsp. snipped fresh dill
fresh ground black pepper, to taste

Melt the butter in a medium-size skillet or saute pan over med. heat. Add radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally.
Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately. Serves 6.