Roasted Balsamic Radicchio
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This roasted balsamic radicchio is a sophisticated vegan side dish that beautifully balances sweet and bitter notes. Roasting this vibrant Italian chicory mellows its natural sharpness, while the addition of balsamic vinegar provides a rich, syrupy finish that highlights its deep purple colour. Enhanced with fragrant fresh thyme and high-quality olive oil, it is a simple yet elegant way to elevate seasonal produce for a midweek dinner or a formal weekend menu.
Perfect for those seeking a light, plant-based accompaniment, this dish pairs exceptionally well with roasted root vegetables, creamy polenta, or even as part of a festive spread. Leaving a little moisture on the leaves before roasting ensures the radicchio remains tender in the middle while the outer edges achieve a delicate, smoky char. It is a healthy, gluten-free option that adds both visual appeal and a complex flavour profile to any plate.
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Ingredients for Roasted Balsamic Radicchio
2 large heads of radicchio (about 450g total), halved through core end, each half cut into 3 wedges with some core still attached
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Balsamic vinegar (for drizzling)
How to make Roasted Balsamic Radicchio
Preheat oven to 232°C. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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