ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Broccoli Rabe and Radicchio with Lemon

Yield Makes 4 to 6 servings


  • 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
  • Pepper

Nutrition 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

How to Make It

  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.