These things are RAD! Honestly I've passed by them for a good many years not quite knowing what to do with them. They taste a bit like Endive and can be prepared in many of the same ways. They can be added to salads raw and have a bitter-sweet taste. Roasting brings out their savory flavors and makes them a star attraction.
They resemble a small red cabbage but not quite as tough and thick. They are definitely smaller but you only need a couple to make this side dish.
One of my favorite things to do is to grab something I've never used before when shopping, then figure out what to do with it later.
2 Radicchios, halved through the code, then cut into 3rds leaving the core in tact.
3 TBSP Olive Oil
1 TBSP fresh thyme leaves
1 TBSP Honey
1. Preheat Oven to 450. Rinse the cut radicchios and gently shake off water. Place them into a large bowl and gently toss with the olive oil. Season with salt, pepper, and thyme.
Lay them flat in a baking dish lined with parchment paper.
2. Roast about 12 minutes.
3. While these are roasting simmer about 4 TBSP Balsamic Vinegar in a saucepan with the honey. This will reduce slightly while the radicchios cook.
4. Turn the Radicchios over and roast about another 5 minutes.
5. Remove from heat and drizzle the reduced balsamic over them. Serve immediately.