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Recipe

Roasted Radicchio with Balsamic and Blue Cheese

By Christine Gallary December 2017/January 2018 Issue

Servings: 6

This simple but festive side pairs beautifully with roast beef, making it a perfect element of a holiday meal.

Ingredients

  • 3 heads radicchio (about 1-1/2 lb.), quartered lengthwise through the root
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 2 oz. crumbled blue cheese
  • 1 to 2 Tbs. balsamic glaze
  • Crumbled, cooked bacon (optional)

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 5
  • Sodium (mg): 220
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 4

Preparation

  • Position a rack in the center of the oven and heat to 450°F.
  • Toss the radicchio wedges on a large rimmed baking sheet with the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange cut side down in a single layer. Roast for 15 minutes. Flip and roast until the radicchio is wilted, 5 to 10 minutes more.
  • Bunch the radicchio together and sprinkle with 2 oz. crumbled blue cheese. Roast until the cheese just starts to melt, 1 to 2 minutes.
  • Serve drizzled with balsamic glaze and sprinkled with bacon, if you like.
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