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Overhead view of charred balsamic radicchio wedges topped with shaved parmesan on a rustic wooden board

Baked Balsamic Radicchio with Parmesan Shavings

Radicchio wedges baked with balsamic and garlic until charred at the edges and tender at the core, finished with shaved parmesan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 174
Ingredients Method Notes

Ingredients
  

  • 2 heads radicchio (Chioggia) (about 600 g total); quartered through the core
  • 3 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar divided
  • 1 tbsp honey
  • 2 cloves garlic thinly sliced
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper freshly ground
  • 40 g parmesan shaved
  • 4 sprigs fresh thyme optional

Method
 

  1. Heat the oven to 200 C / 400 F. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment paper.
  2. 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.
  3. In a mixing bowl, whisk together the olive oil, 3 tbsp of the balsamic vinegar, honey, salt, and pepper.
  4. 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.
  5. Bake for 12 minutes, then flip each wedge carefully with tongs and brush with any remaining marinade.
  6. 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.
  7. Remove from the oven and discard the thyme sprigs. Drizzle the remaining 1 tbsp balsamic vinegar over the hot wedges.
  8. 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.