Roasted Radicchio

Prep Time:
5 mins
Total Time:
20 mins

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.


  • 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


  1. 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.

  2. Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

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