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Roasted Broccoli Rabe and Radicchio with Lemon

Roasted Broccoli Rabe and Radicchio with Lemon

Sunset NOVEMBER 2001

  • 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


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.

Nutritional Information

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

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Roasted Broccoli Rabe and Radicchio with Lemon recipe