Roasted Broccoli Rabe and Radicchio with Lemon

Recipe from

Sunset

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

Ingredients

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

Preparation

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.