Funky-Veggie: Radicchio

So, I ventured out of the veggie-norm of corns and peas to try radicchio [rah-DEE-kee-oh] which is also known as chicory. Kind and helpful Brian at Produce Express in the newly opened downtown Chicago French Market pronounced radicchio perfectly and advised that it is good roasted and grilled. In addition to… figuring out exactly how to roast in my oven because I’m too cold to use the grill, I’m going to repeat radicchio over and over so I can say it half as nicely as he does. I did learn how to pronounce quinoa and edamame correctly, so I’m determined to conquer this one too. (I know, I’m verbally pathetic.)

I followed Chef Todd English’s Garlic Roasted Radicchio recipe because it looked easy, and, indeed, it was. I modified the recipe for only one radicchio because that’s all I had. I also used garlic powder and dried rosemary leaves instead of fresh. (I do need to start buying fresh herbs.)

Verdict? It was just OK. Radicchio will not be a veggie that I’ll seek out but will certainly eat again. If someone else makes it for me. My husband didn’t like it at all, and based on that, I didn’t even try it on the kids. To be fair, it might have been that the balsamic vinegar was a bit too strong. If I do ever come across another recipe for radicchio, I will be up for trying it.

The recipe was easy. I cut the radicchio in half….

Mixed all the ingredients….

Put in pan and place in oven….

Done!