Roasted Radicchio with Balsamic Drizzle

Roasted Radicchio with Balsamic Drizzle

Roasting mellows radicchio's bitter edge into a caramelized, savory side dish.

Total 30 min Makes 4 servings Calories 160/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Wedges of radicchio are roasted until the edges char and the leaves soften, then finished with a tangy balsamic reduction and shaved Parmesan. The high heat tames the vegetable's natural bitterness while deepening its flavor, making it a fitting side for roasted meats or a simple pasta dinner.

Ingredients

  • 2 heads radicchio, cut into wedges
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/3 cup balsamic glaze
  • 1/4 cup Parmesan cheese, shaved
  • 1 tablespoon fresh parsley, chopped

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. Cut each head of radicchio into 4 to 6 wedges through the core so the layers stay intact.

  3. Arrange the wedges on the baking sheet, drizzle with olive oil, and season with salt and pepper, turning to coat evenly.

  4. Roast until the edges are charred and the cores are tender, flipping once halfway through.

  5. Transfer the roasted wedges to a serving platter and drizzle with the balsamic glaze.

  6. Top with shaved Parmesan and chopped parsley before serving.

Related recipes

Rate this recipe

★ 4.5 (1)

Comments

    Log in to comment.

    Roasted Radicchio with Balsamic Drizzle

    Wedges of radicchio are roasted until the edges char and the leaves soften, then finished with a tangy balsamic reduction and shaved Parmesan. The high heat tames the vegetable's natural bitterness while deepening its flavor, making it a fitting side for roasted meats or a simple pasta dinner.

    30 min 4 servings 160 cal

    Ingredients

    • 2 heads radicchio, cut into wedges
    • 3 tablespoons olive oil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/3 cup balsamic glaze
    • 1/4 cup Parmesan cheese, shaved
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Cut each head of radicchio into 4 to 6 wedges through the core so the layers stay intact.

    3. 3

      Arrange the wedges on the baking sheet, drizzle with olive oil, and season with salt and pepper, turning to coat evenly.

    4. 4

      Roast until the edges are charred and the cores are tender, flipping once halfway through.

    5. 5

      Transfer the roasted wedges to a serving platter and drizzle with the balsamic glaze.

    6. 6

      Top with shaved Parmesan and chopped parsley before serving.