Roasted Broccoli Rabe and Radicchio with Lemon

Makes 4 to 6 servings


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1 1/4 pounds broccoli rabe
1 head radicchio (about 8 oz.)
1 lemon (about 5 oz.)
2 tablespoons olive oil
1 ounce thin-sliced pancetta or bacon, chopped
About 1/4 teaspoon salt


1. Rinse and drain broccoli rabe; cut diagonally into 2-inch lengths. Rinse and drain radicchio; core and cut head lengthwise into 1/2-inch-thick slices. Rinse and dry lemon; cut in half lengthwise, then thinly slice crosswise, discarding ends and seeds.

2. In a 12- by 17-inch baking pan, mix broccoli rabe, radicchio, lemon, olive oil, pancetta, and 1/4 teaspoon salt. Transfer half the mixture into another 12- by 17-inch baking pan and spread mixture in both pans level.

3. Roast in a 400° regular or convection oven until broccoli rabe is tender when pierced and radicchio is wilted, about 10 minutes. Add salt and pepper to taste.

Created date

August 2004

Nutritional Information

Calories 96
Caloriesfromfat 70 %
Protein 3.4 g
Fat 7.4 g
Satfat 1.6 g
Carbohydrate 7.3 g
Fiber 1.3 g
Sodium 153 mg
Cholesterol 3.2 mg