Roasted Broccoli Rabe and Radicchio with Lemon
Yield: Makes 4 to 6 servings
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Amount per serving
- Calories: 96
- Calories from fat: 70%
- Protein: 3.4g
- Fat: 7.4g
- Saturated fat: 1.6g
- Carbohydrate: 7.3g
- Fiber: 1.3g
- Sodium: 153mg
- Cholesterol: 3.2mg
- 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.
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