Sauteed Radishes

Sauteed Radishes

Who would have thought that sauteed radishes could make such a tasty low carb side dish! Until recently, I never really cared for radishes. After one unpleasant experience with eating radishes as a child, I avoided them. Now, radishes are like little hidden gems in the diabetic, keto, and low carb diet world. In fact, last spring I made an attempt to grow some radishes inside. Now, I often get a little chuckle every time I prepare a dish with radishes.

When a person develops type 2 diabetes, they often miss eating certain foods that they use to eat. Radishes actually make a really good potato substitute when added to things like chicken kale soup and low carb beef stew. The slightly sharp and bitter taste completely disappears as it cooks. Therefore, the longer you cook radishes with another flavor, the more you are left with just the nice potato-like texture, not the radish taste. With that said, radishes do not have a bad taste at all. I could personally eat them all by themselves. So, cooking sauteed radishes is just a fun way to mix things up with a different low carb side dish.

A large radish contains only 0.3 grams of carbohydrates! Therefore, sauteed radishes are indeed an excellent alternative to eating starchy potatoes. So, let’s get to this SIMPLE recipe.

Sauteed Radishes

Sauteed Radishes

Cook: 20 Min | Prep: 5 Min | Serves: 4


  • 1 – 16 oz. Bag of Fresh Radishes
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 tsp. Minced Garlic
  • 1/8 tsp. Pink Himalayan Sea Salt
  • Dash of Black Pepper


  1. Use a knife to cut the entire bag of radishes into halves.
  2. Then, place the cut radishes in a medium skillet.
  3. Pour extra virgin olive oil over the radishes and stir to coat the radishes with oil.
  4. Add minced garlic, sea salt, and black pepper to the radishes. Then, stir to mix all of the ingredients together.
  5. Place the skillet on the stove top using medium heat setting. Cover with a lid, but stir every 3-5 minutes until you get the desired taste and texture.

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