Mellow roasted radicchio and plump, juicy roasted grapes get lightly dressed with a raw apple cider vinaigrette in this unique and healthy vegetarian side dish. It’s a great way to balance out the sweetness of your Thanksgiving feast.
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Don’t get me wrong. I still love and intend to devour the orange glazed carrots and the yams with brown sugar and marshmallows. But this year I want to throw something healthy into the mix.
And this roasted radicchio recipe is perfect. It’s clean texture and slight bitterness help balance the sweetness of the rest of the meal. Think of it as a built in palate cleanser that will allow you to continue on to dessert where you can eat ALLTHEPIE.
What more could you ask of a Thanksgiving side dish?
The roasting process really tones down radicchio’s bitter bite. It retains a slight sharpness, though, making it the perfect foil for those plump, juicy roasted grapes and the sweet tang of the apple cider vinegar dressing.
Unfortunately, the roasting process also tones down radicchio’s vibrant purple color. But what you lose in gem tones you gain in flavor.
Choose the fattest, roundest grapes available to you for this roasted radicchio dish. But make sure they are SEEDLESS. The grapes I used for these pictures were, aesthetically, exactly what I was looking for. But they had seeds. Pretty big ones. And, honestly, that took a lot of the joy out of eating this.
I managed, though. Don’t worry.
- Make sure the wedges are as dry as possible before you put them in the oven. Otherwise you’ll be steaming them more than roasting them.
- Make sure your guests have sharp knives. Even when roasted properly, the radicchio softens which makes it hard to cut without the proper tools.
Roasted Radicchio with Grapes: a healthy Thanksgiving side dish
Too many pictures? Can you stand one more? I hope so, because I can’t stop myself.
Healthy, vegetarian side dish.
- 3 heads radicchio washed, dried well and quartered lengthwise
- 1 bunch fat seedless grapes, rinsed
- frisée to serve optional
- fresh thyme for garnish optional
- 1/4 cup raw apple cider vinegar
- 1 Tablespoon dijon mustard
- 1/2 Tablespoon raw honey or plant-based sweetener for vegans
- 1 teaspoon fresh thyme leaves
- 1/3 cup olive oil
Preheat oven to 400° F
Place radicchio on one baking sheet and grapes on another.
Toss them both with olive oil, salt and pepper and distribute evenly around the baking sheet.
With the radicchio, make sure a cut side is down facing the baking sheet.
Roast radicchio for 5 minutes.
Add grapes to oven* (see note)
Roast together for 5 more minutes.
Flip radicchio wedges.
Roast until radicchio is soft and grapes are close to bursting, approximately another 10 minutes.
Add vinegar through thyme to mixing bowl.
When completely combined, whisk in oil in a steady stream until it emulsifies.
Serve radicchio and grapes on a bed of frisée with dressing on the side.
*roasting time for the grapes will depend on their size. Larger, juicier ones may take as long to roast as the radicchio. Smaller grapes could be ready in as little as 5 to 7 minutes. Using separate baking sheets helps make timing adjustments if needed.