Roasted Radicchio

I have to admit that I’m a newcomer to radicchio. We are growing it for the first time in 2012 and I’ve been trying recipes to make it edible for some time! But I found one that I do truly enjoy and I hope you do too.

Serves 1-2

1 small head radicchio (~3 oz)
2 tbsp olive oil
1/2 tsp fresh finely chopped rosemary
coarse salt and freshly ground pepper
1 tbsp balsamic vinegar
6 oz freshly grated parmesan

Preheat oven to 400°F.

Quarter radicchio lengthwise, leaving a piece of the stem to hold each section together. Place the wedges on a rimmed baking sheet and drizzle with the olive oil. Season with rosemary, salt and pepper. Toss gently to coat and turn each wedge so that a cut face is down. Roast in the oven, turning once for about 15 minutes. Transfer to a plate.

Drizzle with UP TO 1 tbsp balsamic vinegar. I found half to be more to my liking but others liked the full amount. Garnish with the grated cheese.

The radicchio still has its bitter qualities. But we nicely balanced this out with a turnip side dish. Roasting mellowed the sharp bite and made this quite enjoyable!


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