No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Radicchio

Note: This recipe has been adapted from "Nancy Silverton's Sandwich Book: The Best Sandwiches Ever" From "Thursday Nights at Campanile," by Nancy Silverton with Teri Gelber. Copyright 2002 by Nancy Silverton. Reprinted by permission of Alfred A. Knopf, a division of Random House, Inc.

  • Yield: Makes 10 wedges
Roasted Radicchio

Source: Martha Stewart Living, March 2003


  • 1 medium head radicchio (about 10 ounces), cut through the core into 10 wedges
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 branches fresh rosemary, picked into 20 small sprigs
  • 1/2 teaspoon coarse salt


  1. Preheat oven to 400 degrees with rack in the center. In a 10-inch ovenproof skillet, combine 2 tablespoons oil and 2 teaspoons vinegar. Arrange radicchio in the skillet, placing 1 sprig of rosemary underneath and on top of each wedge. Drizzle remaining 1 tablespoon oil and 1 teaspoon vinegar over radicchio. Season with salt. Cover with plastic wrap, and then aluminum foil. Roast until tender and caramelized, 30 to 45 minutes.

Reviews (0)

Related Topics