Roasted Radicchio and Endive

Roasted Radicchio and Endive

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
Radicchio and Belgian endive are both types of chicory, a family of bitter greens. Two types of radicchio are now typically available: Round radicchio di Verona, with reddish purple leaves on creamy white stems, is the most common, while radicchio di Treviso has long, narrow mostly green leaves with red tips. Belgian endive is carefully cultivated to produce small, narrow white leaves tipped with yellow or sometimes rose. Roasting nicely mellows the bitterness of the greens. Radicchio and endive are both at their best in autumn and winter, when cool weather brings out their sweetness.


  • 3 heads Verona radicchio, halved lengthwise
  • 3 Belgian endives, halved lengthwise
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. finely chopped fresh chives, plus more for garnish
  • 1/2 cup crumbled fresh goat cheese


Position a rack in the lower third of an oven and preheat to 400°F.

Arrange the radicchio and endives in a roasting pan just large enough to hold them comfortably in a single layer. Pour the melted butter over the leaves and turn to coat. Season with salt and pepper and sprinkle with the 2 Tbs. chives.

Roast the radicchio and endives for 10 minutes. Remove the pan from the oven and, using 2 spoons, turn the greens over. Return the pan to the oven and continue roasting until tender, about 10 minutes more.

Arrange 1 radicchio half and 1 endive half on each plate, sprinkle with the goat cheese and garnish with chives. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Collection Series, Roasting, by Barbara Grunes (Simon & Schuster, 2002).
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