Food & Cooking Recipes Quick & Easy Recipes Roasted Radicchio 3.3 (184) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 17, 2021 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Servings: 4 Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio—round Verona or slender Treviso—in this recipe, since they both yield delicious results. Serve the radicchio wedges alongside the pasta. Ingredients 2 medium heads radicchio, quartered lengthwise ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper ¼ cup balsamic vinegar 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved Directions Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter. Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings. Print