Roasted Radicchio with Goat Cheese and Tomatoes

ROASTED RADICCHIO WITH GOAT CHEESE AND TOMATOES

My friend, Laura Maccabiani, recently gave me this idea for a healthy and flavorful side dish. I was immediately intrigued upon seeing a picture of her colorful and unique side and I decided to try it myself at home. I’m always on the lookout for healthy side dish ideas, and I immediately fell in love with this one – I even made it twice in a week!

I want to make a couple of notes about this recipe. First, radicchio is a relatively bitter vegetable. There are many varietals of radicchio, some more bitter than others. I used “Chioggia”, a type of radicchio that resembles a small purple head of cabbage. It’s less bitter than some of the other types. If you’re not a bitter fan, you can cut the bitterness of this dish by including another non-bitter vegetable in the roasting pan. For example, I threw a can of chickpeas into the pan one time. Another idea might be potatoes.

 Secondly, the tangy goat cheese cuts the bitterness of the radicchio quite a bit – or at least complements it. Third, get used to it! Your taste buds turn over every 2 weeks, so learn to like it. Radicchio is VERY healthy for you, and you’re an adult. You learned to like Tequila once, right? Why not work to love something that might be unfamiliar but does wonders for your health (just food for thought). #toughlove

If you seriously can’t get on board with bitter flavors, I recommend trying one of my other healthy side dish ideas like Shaved Fennel and Blood Orange Salad or Sweet and Savory Sweet Potato “Noodles” with Pistachios.

SERVINGS [4 LARGE SIDES]

INGREDIENTS:

4 small heads Chioggia radicchio, cored and thinly sliced

1-2 tablespoons extra-virgin olive oil

Salt and pepper to taste

15-20 grape tomatoes, quartered

1/2 cup goat cheese*

1/4 cup parmesan cheese

DIRECTIONS:

Preheat the oven to 400 F.

In a large bowl, toss together the sliced radicchio, olive oil, salt, and pepper. Move the radicchio to a baking dish.

Top the radicchio with the quartered tomatoes. Place small “chunks” of goat cheese evenly spaced out on top of the radicchio and tomatoes.

Bake the radicchio for 15 minutes. Remove from the oven and sprinkle with the parmesan cheese. Place back in the oven and bake for 5 minutes more, until all of the cheese is melted.

Enjoy with your favorite protein and some roasted potatoes.

*Note* You can substitute the goat cheese for any cheese of your liking. I tried this dish with Gouda and it was equally as delicious.  

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