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With its deep purple-red leaves and pure bitterness, Raddicchio is a little bit of an unsung hero as a easy, scrumptious facet dish. Nonetheless, roasting this vegetable transforms it into one thing tender, smoky, and caramelized. The perimeters crisp simply sufficient so as to add texture, whereas a drizzle of honey or aged balsamic glaze tempers the chunk with a touch of sweetness. Scattered with shaved Manchego and completed with flaky sea salt, every forkful is an ideal stability of daring and delicate flavors.
This dish is as versatile as it’s lovely—it may be a standout facet dish for a vacation ceremonial dinner desk or a complicated addition to a weeknight at residence.
Right here’s what you’ll want for this Roasted Raddichio facet:
- Radicchio: quartered via the core, with a pure bitterness that softens and sweetens when roasted.
- Further-virgin olive oil: coats the leaves for a golden, caramelized end.
- Kosher salt and black pepper: easy seasonings to boost the pure flavors.
- Crimson pepper flakes: only a pinch for heat and refined warmth.
- Honey or aged balsamic glaze: a contact of sweetness to stability the radicchio’s chunk.
- Shaved Manchego cheese: nutty, barely salty, and buttery, scattered over the nice and cozy leaves.
- Flaky sea salt: for ending, giving a satisfying crunch and sparkle.
Why use radicchio?
Cooking with radicchio is a game-changer for elevating easy dishes into one thing visually putting and flavor-forward. Its naturally bitter leaves develop a wealthy, barely candy taste when roasted, grilled, or sautéed, including depth and complexity to salads, pastas, and grain bowls. Past style, radicchio is full of antioxidants, vitamin Okay, and fiber, making it a nutrient-dense alternative that’s pretty much as good in your physique as it’s in your desk. Its daring shade — deep burgundy with creamy white veins — brings immediate magnificence to any plate, making even weeknight dinners really feel thoughtfully curated.
Extra radicchio recipes we love:
Shiny and playful, this salad pairs crisp radicchio with delicate pink-hued elements for a visually beautiful dish that tastes as gentle and refreshing because it seems to be.
White Bean and Radicchio Salad
Hearty but vibrant, this salad balances the bitterness of radicchio with creamy white beans, making it a satisfying lunch or facet that’s filled with texture and taste.
Daring, crunchy, and flavorful, this chopped radicchio salad brings collectively savory toppings and a easy French dressing for a dish that’s easy, colourful, and endlessly versatile.
Description
Bitter, barely charred radicchio meets candy honey and nutty Manchego for a salad that’s each easy and beautiful.
- 2 heads radicchio, quartered via the core
- 3 tablesppon extra-virgin olive oil
- Kosher salt and black pepper
- Pinch of purple pepper flakes
- 1 tablespoon honey (or aged balsamic glaze)
- 1/4 cup shaved Manchego cheese
- Flaky sea salt, for ending
- Warmth oven to 425°F. Line a sheet pan with parchment.
- Organize radicchio quarters cut-side up. Drizzle with olive oil, season with salt and pepper, and a pinch of purple pepper flakes.
- Roast 15–20 minutes, turning as soon as, till edges are crisp and leaves barely charred.
- Switch to a serving platter. Drizzle with honey whereas heat, scatter shaved Manchego over prime, and end with flaky sea salt.
- Add a handful of toasted walnuts or a squeeze of lemon for brightness (non-obligatory)
- Prep Time: 10
- Prepare dinner Time: 20
