Radishes aren’t really a food that’s eaten by itself. I get it, it seems weird at first glance, but I promise you this recipe will surprise you.

Admittedly, I didn’t like radishes at first. Never ate them. I had very bad memories of being young and my mom forcing me to eat radish after radish -raw- because of some cleanse. Then, one day, being a grown-ass man, I saw some radishes at the supermarket and decided to give them a second chance.

And now I eat a whole bowl of sautéed radishes several times a week; they are one my favorite foods - healthy, low in carbs, and easy to make. Let me share with you this eye-opening recipe.

Let’s make some sautéed radishes!

Sautéed Radishes


  • 1 bowl of radishes (about 300 grams)
  • Olive oil
  • Salt and pepper to taste
  • Turmeric
  • Cumin
  • Nutritional Yeast
  • Fresh Parsley

How to make:

  1. Clean radishes; cut off leaves and roots. Wash under the sink to get all the dirt out.
  2. Slice radishes down the middle if they’re small. If a little too big, slice in 3 or 4 pieces.
  3. Add radishes to a wok or a saucepan. Turn heat on medium and wait for some of the water to evaporate.
  4. Add a tablespoon of olive oil and stir.
  5. Once you start seeing golden-brown, add 2 grams turmeric and cumin each; stir.
  6. If you find the spices absorb too much oil, feel free to add more at this point.
  7. After a couple of minutes, add salt and pepper.
  8. Cut up about a thumb of fresh parsley and add to radishes. Turn off heat, stir.
  9. Serve and sprinkle nutritional yeast on top!

You can eat them just like that, although I usually make them as a side dish for practically any meal (except breakfast, of course; I’m not a weirdo).

If you liked this recipe, check out some of our other recipes: Bacon-wrapped Jalapeños, Lemon Cake.