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With its deep purple-red leaves and natural bitterness, Raddicchio is a bit of an unsung hero as a simple, delicious side dish. However, roasting this vegetable transforms it into something tender, smoky, and caramelized. The edges crisp just enough to add texture, while a drizzle of honey or aged balsamic glaze tempers the bite with a hint of sweetness. Scattered with shaved Manchego and finished with flaky sea salt, each forkful is a perfect balance of bold and delicate flavors.
This dish is as versatile as it is beautiful—it can be a standout side dish for a holiday dinner party table or a sophisticated addition to a weeknight at home.
Here’s what you’ll need for this Roasted Raddichio side:
- Radicchio: quartered through the core, with a natural bitterness that softens and sweetens when roasted.
- Extra-virgin olive oil: coats the leaves for a golden, caramelized finish.
- Kosher salt and black pepper: simple seasonings to enhance the natural flavors.
- Red pepper flakes: just a pinch for warmth and subtle heat.
- Honey or aged balsamic glaze: a touch of sweetness to balance the radicchio’s bite.
- Shaved Manchego cheese: nutty, slightly salty, and buttery, scattered over the warm leaves.
- Flaky sea salt: for finishing, giving a satisfying crunch and sparkle.
Why use radicchio?
Cooking with radicchio is a game-changer for elevating simple dishes into something visually striking and flavor-forward. Its naturally bitter leaves develop a rich, slightly sweet flavor when roasted, grilled, or sautéed, adding depth and complexity to salads, pastas, and grain bowls. Beyond taste, radicchio is packed with antioxidants, vitamin K, and fiber, making it a nutrient-dense choice that’s as good for your body as it is for your table. Its bold color — deep burgundy with creamy white veins — brings instant elegance to any plate, making even weeknight dinners feel thoughtfully curated.
More radicchio recipes we love:
Bright and playful, this salad pairs crisp radicchio with delicate pink-hued ingredients for a visually stunning dish that tastes as light and refreshing as it looks.
White Bean and Radicchio Salad
Hearty yet vibrant, this salad balances the bitterness of radicchio with creamy white beans, making it a satisfying lunch or side that’s full of texture and flavor.
Bold, crunchy, and flavorful, this chopped radicchio salad brings together savory toppings and a simple vinaigrette for a dish that’s effortless, colorful, and endlessly versatile.
Description
Bitter, slightly charred radicchio meets sweet honey and nutty Manchego for a salad that’s both simple and stunning.
- 2 heads radicchio, quartered through the core
- 3 tablesppon extra-virgin olive oil
- Kosher salt and black pepper
- Pinch of red pepper flakes
- 1 tablespoon honey (or aged balsamic glaze)
- 1/4 cup shaved Manchego cheese
- Flaky sea salt, for finishing
- Heat oven to 425°F. Line a sheet pan with parchment.
- Arrange radicchio quarters cut-side up. Drizzle with olive oil, season with salt and pepper, and a pinch of red pepper flakes.
- Roast 15–20 minutes, turning once, until edges are crisp and leaves slightly charred.
- Transfer to a serving platter. Drizzle with honey while warm, scatter shaved Manchego over top, and finish with flaky sea salt.
- Add a handful of toasted walnuts or a squeeze of lemon for brightness (optional)
- Prep Time: 10
- Cook Time: 20
