Lemony Roasted Radicchio, Fennel, and Root Vegetables

Name: Lemony Roasted Radicchio, Fennel, and Root Vegetables
Yield: Serves 4 to 6
Ingredients: 2 , fennel bulbs, stalks discarded, bulbs halved, cored, and sliced into ½-inch-thick wedges; 1 pound, red potatoes, unpeeled, cut into 1-inch pieces; 1 head Chioggia, radicchio (10 ounces), halved, cored, and cut into 2-inch-thick wedges; 8 ounces, parsnips, peeled and cut into 2-inch pieces; 8 , shallots, halved; 3 tablespoons, extra-virgin olive oil, divided; 6 , garlic cloves, peeled; 2 teaspoons, minced fresh thyme; 1 teaspoon, minced fresh rosemary; 1 teaspoon, sugar; ¾ teaspoon, table salt; ¼ teaspoon, pepper; 2 tablespoons, chopped fresh basil; 2 tablespoons, minced fresh chives; 1 tablespoon, lemon juice, plus extra for seasoning

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Appears in Cook's Illustrated May/June 2021

Cooking this striking chicory alters its bitter character, opening up a world of possibilities beyond the salad bowl.

SERVES4 to 6

TIME55 minutes

Lemony Roasted Radicchio, Fennel, and Root Vegetables

WHY THIS RECIPE WORKS

A medley of radicchio, fennel, potatoes, parsnips, and shallots creates an intriguing balance of flavors and textures in this hearty winter vegetable salad. To ensure that the vegetables would roast evenly, we cut them into comparably sized...

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