“Sautéed radishes?  You can cook radishes?!!”

That’s what most people say when I mention cooking these common yet underappreciated non-starchy vegetables.  With the recipe I’m sharing in this post, three simple ingredients and a few minutes will forever change the way you think about radishes.

Going beyond raw radishes

Although I’ve grown many varieties of radishes for years, that’s not what made me a fan of these humble vegetables or appreciate their versatility.  So what made me root for these veggies?

It’s being a registered dietitian specializing in gastrointestinal issues such as irritable bowel syndrome.  IBS can be mild or it can really mess up a person’s quality of life.  Helping people figure out how to manage it and still eat a wide variety of foods and enjoy eating is something I’ve spent years doing, and I love helping people get back to enjoying food and life again.

For some people who have IBS, onions are one of the foods that can trigger pain, gas, and sometimes very unpleasant and disruptive trips to the bathroom.  Realizing that radishes have no FODMAPs and could be substituted for onions is one of the reasons why I am now such a fan of these non-starchy vegetables.  (For the other nutrition related reasons why I recommend radishes and three ways to store them, read “5 Reasons to use radishes: A healthy low carb vegetable“)

Radishes are like onions

Like onions, radishes get milder and sweeter when they are cooked.  When exposed to the heat from cooking, the enzyme in radishes that contributes to their peppery taste is deactivated.   The change in taste is very similar to the difference between a raw onion and cooked onion.

Of course, you can use radishes raw in place of onions. You can also use different cooking methods, but sometimes the simple recipe below is a great place to start.  Plus, if you’re cooking for someone who is on one of the three stages of the FODMAP diet, this recipe has no FODMAPs in it. (Read “What is the FODMAP diet?” to learn more about the different stages of this IBS diet.)

What radishes to saute?

There are so many varieties of radishes that are available at farms or that you can easily grow from seed.  I’ve made this dish with different radishes over the years and think you can use just about any variety you have.  (I haven’t sauteed radishes using some of the more exotic types like the “Watermelon Radish” because some darned mouse or vole helped himself to dinner before I could pick them.)

Which olives should you use with your sautéed radishes?

Sauteed radishes are good, but adding olives to the pan takes this non-starchy vegetable side dish to an entirely new level.  Yes, you can certainly use the standard “black pearl” olives.  You could also use the green olives often sold in a jar for cocktails.  But my favorite to use in this dish is kalamata olives.

Get cooking with radishes!

So now you have a fast and easy way to transform a common vegetable with a few simple ingredients.

For more ideas on how to transform vegetables, download your free copy of “How To Make 15 Vegetables Taste Better” by clicking here. 

Sauteed Radishes with Olives (a low FODMAP recipe)

by Lisa Garcia, registered dietitian nutritionist

Ingredients
2 Tablespoons of olive oil
1 pound radishes
20 coarsely chopped olives*
Salt and pepper to taste

Heat oil on medium heat in a medium to large fry pan.

When oil moves easily, add radishes.

Stir occasionally until radishes start to become translucent, but avoid browning them. This usually takes 3 to 5 minutes.

Add in the olives and stir for 30 seconds.

Remove from heat.

Check seasoning and add pepper or salt if needed. Serve.

Recipe note:

Aside from the variety of radish used, the greatest variation in flavor in this dish will be dependent on the olives you choose. While the canned “black pearls” will work, I highly recommend using good quality Kalamata olives for this dish.

Nutrition facts below are based on using a commonly available brand of Kalamata olives in a jar.

Servings: 4
Calories: 128
Carbohydrates: 5 grams
Saturated fat: 1 gram
Sodium: 343 mg