Roasted Radicchio with Strawberry Balsamic Reduction
A vegan radicchio recipe featuring roasted radicchio wedges paired with a two-ingredient strawberry balsamic reduction. Serves 2 people as a side.
Servings 2 people as a side
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Prepare the reduction first by bringing the balsamic vinegar to a boil in a saucepan over high heat. Reduce the heat and let it simmer for 15-20 minutes, or until it's reduced to half of its original volume.
Add the strawberries to the balsamic reduction. Bring everything back to a boil, then reduce the heat and let it simmer for another 15-20 minutes. It's finished when the strawberries are soft and the liquid is thick enough to coat the back of a spoon. However, you can feel free to remove it from the stove whenever it looks like a good consistency to you (it's personal preference).
While the reduction is simmering, quarter the radicchio and transfer it to the lined baking sheet. Drizzle with olive oil and add salt and pepper to taste. Pop it in the oven for ~20 minutes, or until the wedges are tender and charred.
If you follow this order, the wedges and reduction should be finished right around the same time. Transfer the wedges to serving plates and spoon some of the strawberry balsamic reduction on top of each one. Enjoy!
Optional additions: goat or bleu cheese; pine nuts, pumpkin seeds, walnuts; any other cheese or nut/seed that you like
Serve with: scallops, baked fish, pork chops, steak, turkey
Serving: 1serving | Calories: 173kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 604mg | Fiber: 3g | Sugar: 14g | Vitamin A: 38IU | Vitamin C: 54mg | Calcium: 55mg | Iron: 2mg