Rinse the radishes thoroughly and pat them dry. Trim off the tops and tails, then slice each radish in half or quarters depending on their size.
Place a large skillet over medium heat and add the butter. Let it melt and bubble gently, filling the kitchen with a nutty aroma.
Add the sliced radishes cut-side down in a single layer. Let them cook undisturbed for about 3-4 minutes until they develop a light golden crust.
Gently flip the radishes using a spatula and cook for another 3-4 minutes, stirring occasionally. They should become tender, glossy, and slightly caramelized on the surface.
Sprinkle with flaky sea salt and freshly cracked black pepper, then squeeze a bit of lemon juice over the radishes if using. Stir gently to combine and distribute the seasoning.
Cook for another minute until all flavors meld and the radishes are tender yet hold their shape. Remove from heat and transfer to a serving dish.
Garnish with chopped fresh herbs if desired and serve warm as a comforting, buttery side dish.
