Oven roasted radicchio. Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. The radicchio, onion, and squash will roast at different speeds. So periodically you'll have to remove the finished vegetables and let the others remain in the oven to finish roasting.

For starters, check out her radicchio and roasted squash salad. Position one rack in the center of your oven and a second rack in the top third; preheat the oven to. Radicchio--that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted. You can cook Oven roasted radicchio using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Oven roasted radicchio

1. Prepare 1 head of radicchio, cut into quarters (stem in).
2. Prepare of cooking spray.
3. You need 1/2-1 tsp of salt.
4. It's of olive oil, for drizzling on.
5. It's 1/2 tsp of pepper.
6. You need of balsamic glaze.
7. You need of Parmesan cheese, shaved.

Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness. Radicchio is one of those winter salad leaves that goes in and out of vogue but personally I'm a fan, especially when it's grilled or roasted. The most rad Radicchio recipe you have ever seen! This wood fired app is such a fun and unique veggie that you can cook in your pizza oven!

Oven roasted radicchio instructions

1. Preheat oven to 400°.
2. Cut the radicchio into wedges with the stem in. Put wedges in a medium bowl. Spray all sides with cooking spray. Drizzle with the olive oil and S&P coating all sides..
3. Put wedges on a sprayed baking rack into the oven for 12 minutes, turning once, until wilted and slightly charred..
4. Before you serve them, drizzle balsamic glaze on them and top with shaved cheese..
5. This is excellent on the grill also. If grilling, place on sprayed foil and turn every minute for about 6 minutes..

How to Roast or Bake Radicchio. Cut radicchio head into halves or wedges. Radicchio is a classic Italian ingredient that's often mistaken for red cabbage. The deep red vegetable is also a welcome addition to crunchy slaws. Roasted or grilled wedges are a tasty side.