Roasted Radicchio for an Interesting and Inspired Side Dish Experience
Now here is a unique and interesting vegetable that you really love becoming familiar with! Radicchio is a perennial cultivated leaf from chicory, sometimes known as Italian chicory, common in Italian cuisine. We’ve had radicchio growing in the Edible Garden at the Atlanta Botanical Garden this season. It boasts of lovely colorful white-veined red leaves that form a head of leaf lettuce. Because radicchio has a somewhat bitter element, I decided to roast it in the oven for 10 minutes to mellow it out. You can also opt to grill it if you are so inclined. At any rate, it can transform in just 10 minutes!
Once roasted, plate up your roasted radicchio onto your favorite serving dish. Drizzle it with some aged balsamic vinegar and season it with sea salt and fresh cracked pepper. Add crumbled goat cheese and toasted pine nuts or feel free to substitute with feta cheese or walnuts. Enjoy this dish as a delightful side vegetable side to your already stellar dinner plate. It has loads of nutrition and flavor while keeping your dinner interesting and delicious. Buon appetito!
Roasted Radicchio with Goat Cheese and Pine Nuts
- 2 medium heads radicchio, quartered into wedges with core intact
- 2 Tablespoons extra virgin olive oil
- 1/4 tsp sea salt
- Fresh cracked black pepper to taste
- 1 tablespoon aged balsamic vinegar
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted pine nuts
- Preheat oven to 400◦. Place wedges of radicchio on a parchment-lined rimmed baking sheet and brush with olive oil on both cut sides and season with sea salt and fresh cracked pepper. Roast for 10 minutes or until wilted.
- Transfer roasted radicchio wedges to a serving dish. Drizzle with aged balsamic vinegar and finish with crumbled goat cheese and garnish with toasted pine nuts to serve.