Roasted Balsamic Radicchio
You Will Need:
- 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- Balsamic vinegar (for drizzling)
Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
See recipe in bonappetit.com
Recipe by Evan Kleiman
Photograph by Brian Leatart