1 tablespoon margarine or butter
1 or 2 bunches of radishes (about 1 lb with tops), trimmed and cut into quarters or halves
1 tablespoon chopped fresh dill
salt & freshly ground pepper

In a nonstick 12-inch skillet, melt margarine over medium-high heat. Add radishes, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 14 to 15 minutes or until radishes are fork-tender and lightly browned. Remove skillet from heat. Toss radishes with dill and transfer to a warm serving bowl.