Radicchio is, likely, one of the most neglected objects of my CSA share. It isn't that I don't like it, or find it appealing, but rather it is something that doesn't lend itself well to my meal-prep styles... which you'd be surprised to know consists largely of putting a lot of whatever I get into a blender and mixing the hell out of it (kale + tomatoes + garlic + radishes + radish greens + basil + romaine + apple=GO).
Radicchio has long held the title for "most likely to rot in my vegetable crisper," as I never knew of what to use it for. This has always paind me, given te plant's history as a medicinal tool thanks to its quantities of intybin, which infuses the plant with its bitter character. I always felt it was limited to a fine shred in salads, something I rarely make.
Now I have learned a way of tempering that bitterness in a dish that elevates my radicchio heads into a stand-alone dish. Today's recipe is a two-prong approach, both reducing the bitterness with roasting and counterbalancing it with a sweet balsamic and brown sugar glaze. Even better, this recipe can be made in about 5 minutes.
Balsamic Glazed Roasted Radicchio
1 lb radicchio (about 4 large heads, or 2 small)
2 T olive oil
1/4 c balsamic vinegar
1 T brown Sugar
Salt & pepper
Turn your oven to it's low broil setting, and make sure a rack is at the highest point about 4 inches from the heat.
Quarter or halve (depending on head-size) the radicchio and gently remove the core, keeping the pieces whole.
Brush heads with olive oil and place on a baking sheet. Mix the balsamic and brown sugar until the sugar has dissolved.
Place the radicchio into the oven for one to two minutes, remove and brush with the glaze. I drizzle the heads with all of the glaze (I pour it into the cracks), place back in the oven until the edges begin to crisp and char, another couple of minutes.
Remove, transfer to the serving dish, sprinkle with a little salt and a few fresh grinds of pepper.
Can be served hot, or at room temperature.
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