Roasted Radicchio

184 Ratings
  • 5 33
  • 4 34
  • 3 74
  • 2 34
  • 1 9

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.

Martha Stewart Living, November 2004

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Recipe Summary

total:
20 mins
prep:
5 mins
Servings:
4
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Ingredients

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.

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

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Reviews (1)

184 Ratings
  • 5 33
  • 4 34
  • 3 74
  • 2 34
  • 1 9
Martha Stewart Member
09/23/2019
First of all, you have to LIKE radicchio in all its bitterness. Roasted in the oven with olive oil, salt and pepper somewhat tames the beast but it’s still bitter. Balsamic vinegar added near the end of the roasting time topped by Parmesan that is well melted is the perfect foil for this vegetable. A sweeter balsamic reduction is also good. If the cheese melts on to the sheet pan, all the better. Just fold it back over the radicchio. Delish
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