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Cacio e Pepe Roasted Radishes

Say cheese.

Roasted radishes topped with black pepper and parmigiano reggiano.

If you love cacio e pepe, you’ve got to try these radishes. Roasted until tender and caramelized and showered with freshly grated cheese and black pepper, this simple side will be a new spring dinner favorite.

Halved red radishes on a white cutting board.

While raw radishes have an assertive peppery taste, roasted radishes are much more mild. Think of them as blank canvases ready to absorb any flavor palette you choose. In the past, I’ve tossed them with Cajun spices and served them with garlicky mayo and roasted them with chicken thighs and peas for a springy one-pan dinner. This time we’re off to Italy, showering them with cheese and black pepper a la cacio e pepe.

Roasted radishes topped with black pepper and parmigiano reggiano.

The “cacio” in cacio e pepe is traditionally a mix of Parmesan and pecorino Romano, but for this recipe, I’ve dared to challenge tradition by suggesting parmigiano reggiano instead. With its slightly saltier and more assertive flavor profile, I find parmigiano reggiano plays better with the mellow radish. If you can’t find it, feel free to use Parmesan, pecorino Romano, or any mix of the two. Just please—for the love of cheese!—shred it freshly from a block. The canned stuff won’t do.

Since black pepper is also at its best when it’s freshly ground, these radishes are best served immediately. If you have leftovers, I highly recommend cranking fresh pepper over top after you’ve reheated them—and a fresh sprinkle of salt, too!



Cacio e Pepe Roasted Radishes

(Serves 4)

Roasted radishes topped with black pepper and parmigiano reggiano on a white plate.

1 lb. radishes, cleaned, stemmed, and halved

2 tbsp. olive oil

1 tsp. kosher salt

½ tsp. freshly ground black pepper, divided

½ oz. (¼ cup) finely shredded parmesan cheese, plus more as desired


Equipment: large baking pan, large bowl


Preheat the oven to 425 degrees F.

In a large bowl, toss radish wedges with oil, 1 teaspoon salt, and ¼ teaspoon black pepper. Spread onto a baking sheet, cut sides down. Roast until tender and crisp around the edges, 20-25 minutes.

Transfer roasted radishes and any residual oil to a large bowl and toss with ¼ tsp. black pepper and ½ oz. parmesan cheese. Serve immediately.

Roasted radishes topped with black pepper and parmigiano reggiano.

Originally posted March 30, 2024.


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