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Radicchio al forno is radicchio cut into wedges, brushed with olive oil and balsamic vinegar, then baked at 200 C / 400 F until the outer leaves char and the core turns tender. The high heat pulls out the bitterness and leaves something closer to sweet and smoky, the same transformation that turns roasted pumpkin wedges caramelized at the edges.
I use Chioggia radicchio here because the round heads hold together in wedges better than the long Treviso variety. Either works, but Treviso needs a shorter bake since the leaves run thinner.
The balsamic does double duty. Some goes into the marinade before baking, and a little gets drizzled on right at the end so it doesn’t just cook off in the oven.
This is a side dish I reach for when steamed vegetables feel like too little effort in return, and it takes about 40 minutes start to finish.
Why You’ll Love This Recipe
- Balsamic caramelizes into a sticky glaze on the charred edges
- Bitterness mellows into something sweeter and smokier
- Ready in about 40 minutes with five main ingredients
- Works as a side for grilled meat or a light main with parmesan
Ingredient Notes
- radicchio: Chioggia (the round head) holds its wedge shape better than Treviso. If using Treviso, cut the bake time by about 5 minutes since the leaves are thinner.
- balsamic vinegar: Use a decent quality balsamic, not the thin supermarket kind, since it reduces and concentrates in flavor as it bakes.
- olive oil: A lighter olive oil coats the cut surfaces without competing with the balsamic. Extra virgin works too.
- honey: Balances the natural bitterness of radicchio. Swap in a pinch of sugar if you don’t have honey on hand.
- parmesan: Shave with a vegetable peeler right before serving. Pecorino romano works if you want a sharper, saltier bite.
- garlic: Sliced thin so it softens instead of burning in the oven. Leave it out for a cleaner, more straightforward radicchio flavor.
Baked Balsamic Radicchio with Parmesan Shavings
Ingredients
Method
- Heat the oven to 200 C / 400 F. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment paper.
- Trim the base of each radicchio head just enough to keep the core intact, then cut each head into 4 wedges through the core so the leaves stay attached.
- In a mixing bowl, whisk together the olive oil, 3 tbsp of the balsamic vinegar, honey, salt, and pepper.
- Arrange the radicchio wedges cut-side up on the sheet pan, spaced apart so they roast rather than steam. Brush both cut sides with the balsamic mixture using a pastry brush. Scatter the garlic slices and thyme sprigs over the top.
- Bake for 12 minutes, then flip each wedge carefully with tongs and brush with any remaining marinade.
- Return to the oven and bake another 10 to 13 minutes, until the outer leaves are charred at the edges and a knife tip slides into the core with slight resistance.
- Remove from the oven and discard the thyme sprigs. Drizzle the remaining 1 tbsp balsamic vinegar over the hot wedges.
- Shave the parmesan over the top with a vegetable peeler while the radicchio is still warm. Serve right away.
Notes
- Cut wedges through the core, never off to the side, or they'll fall apart on the pan.
- Don't skip the flip at 12 minutes, both cut sides need contact with the pan for even char.
- Use a knife tip, not a fork, to check the core for doneness.
- Shave parmesan only after baking, it melts unevenly if added before.
Tips for Success
- Cut wedges through the core so the leaves stay attached and don’t scatter across the pan.
- Flip the wedges halfway through baking so both cut sides pick up color.
- Check the core with a knife tip at the 20-minute mark; it should slide in with slight resistance.
- Save a spoonful of balsamic to drizzle on after baking so the flavor stays bright, not cooked flat.
- Space the wedges apart on the sheet pan so they roast instead of steaming in their own liquid.
Variations
- Add a few anchovy fillets to the marinade for a savory, salty edge that cuts the bitterness.
- Swap parmesan for crumbled gorgonzola and let it melt into the warm wedges right after baking.
- Wrap each wedge with a strip of pancetta before baking for a heartier version of this side dish.
Storage and Reheating
Keep leftover baked radicchio in an airtight container in the fridge for up to 2 days. The wedges soften further as they sit, but the balsamic flavor holds.
Reheat in the oven at 180 C / 350 F for 8 to 10 minutes until warmed through. A microwave works in a pinch, though the edges lose some of their char.
Serving Suggestions
Serve radicchio al forno alongside grilled sausage or roasted chicken legs, since the bitterness and char cut through richer meat.
It also works as a light main with a soft-poached egg on top and crusty bread to catch the balsamic. For a dinner spread, plate it on a platter with extra parmesan shavings and a drizzle of the pan juices.
FAQ
Why does my radicchio al forno taste bitter instead of sweet?
It likely needed more time in the oven, since caramelizing the cut edges is what mellows the bitterness. Undercooked wedges taste sharp and raw. Push it a few extra minutes, until the core is tender and the edges are deeply charred, and check that you’re using real balsamic, not a thin vinegar substitute.
Can I use Treviso radicchio instead of Chioggia for this recipe?
Yes, Treviso works, but its leaves are thinner and longer, so trim the bake time by about 5 minutes to avoid drying it out. Cut it lengthwise into wedges rather than through a round head. Watch it closely after the 15-minute mark since it browns faster.
Can I get radicchio al forno ready ahead of a dinner party?
You can quarter the radicchio and mix the balsamic marinade up to a day ahead, storing them separately in the fridge. Toss and bake right before serving, since already-baked wedges lose their char if held too long. Reheating leftovers works but the edges soften.
What goes well with baked balsamic radicchio?
Grilled sausage, roast chicken, or a soft polenta all pair well, since the bitterness and char cut through richer, fattier foods. It also sits nicely next to a creamy savoy cabbage risotto or on its own with crusty bread and extra parmesan.
Is radicchio al forno gluten free and vegan?
It’s naturally gluten free, and it’s vegan if you skip the parmesan or swap in a plant-based cheese. Radicchio, olive oil, and balsamic contain no animal products on their own. Just check your balsamic’s label, since some blends use caramel color derived from barley.
What’s the difference between radicchio al forno and grilled radicchio?
Radicchio al forno bakes in the oven so the wedges cook through evenly and the core turns fully tender, while grilled radicchio chars fast over direct flame but can stay raw at the center. The oven method gives more control over doneness, especially with thicker Chioggia heads.