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With its deep purple-red leaves and natural bitterness, Raddichio is something of an unsung hero as a simple, delicious garnish. However, roasting this vegetable transforms it into something tender, smoky and caramelized. The edges are crispy enough to add texture, while a drizzle of honey or aged balsamic glaze tempers the bite with a touch of sweetness. Sprinkled with grated manchego and finished with flaky sea salt, each bite 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 or a sophisticated addition to a weeknight at home.
Here’s what you’ll need for this roasted Raddichio side dish:
- chicory: Quartered to 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 natural flavors.
- red pepper flakes: just a pinch for subtle warmth and warmth.
- Aged Balsamic or Honey Glaze: A touch of sweetness to balance the bite of the chicory.
- Grated manchego cheese: Nutty, slightly salty and buttery, spread over the hot leaves.
- Flaked sea salt: to finish, giving a satisfying crunch and shine.
Why use chicory?
Cooking with chicory is a turning point for turning simple dishes into something visually striking and full of flavor. Its naturally bitter leaves develop a rich, slightly sweet flavor when roasted, roasted or sautéed, adding depth and complexity to salads, pastas and grain bowls. Beyond flavor, chicory is packed with antioxidants, vitamin K, and fiber, making it a nutrient-rich option that’s as good for the body as it is for the table. Its bold color—deep burgundy with creamy white veins—brings instant elegance to any dish, making even weeknight dinners feel thoughtfully curated.
More chicory recipes we love:
Pink Chicory Salad
Bright and fun, this salad combines crisp radicchio with delicate pink-hued ingredients for a visually stunning dish that tastes as light and refreshing as it looks.
White Bean and Chicory Salad
Hearty yet vibrant, this salad balances the bitterness of radicchio with creamy white beans, making it a satisfying lunch or side packed with texture and flavor.
Chopped Chicory Salad
Bold, crunchy, and flavorful, this Chopped Chicory Salad brings together savory dressings and a simple vinaigrette for an easy, colorful, and endlessly versatile dish.
Description
Bitter, lightly charred radicchio combines with sweet honey and nutty manchego for a simple and impressive salad.
- 2 chicory heads, quartered to the center
- 3 tablespoon extra virgin olive oil
- Kosher salt and black pepper
- A pinch of red pepper flakes
- 1 tablespoon Honey (or aged balsamic glaze)
- 1/4 cup grated manchego cheese
- Flaked sea salt, to finish
- Heat oven to 425°F. Line a baking sheet with parchment.
- Place the chicory quarters cut side up. Drizzle with olive oil, season with salt and pepper and a pinch of red pepper flakes.
- Roast for 15 to 20 minutes, turning once, until the edges are crisp and the leaves are lightly charred.
- Transfer to a serving platter. Drizzle with honey while hot, scatter shaved manchego on top and finish with flaked sea salt.
- Add a handful of toasted walnuts or a squeeze of lemon for brightness (optional)
- Preparation time: 10
- Cooking time: 20
