May 20th
 

theresa albert - my friend in food

 

Roasted Radicchio

roasted radcchio

I adore Radicchio, the bitterness and the bright red color make me happy.  They also signal nutrients that aren’t widely consumed in the rest of my day so I work it in whenever I can.  My family tolerates it in small doses so I need a few tricks up my sleeve to make it more palatable to them.  Mincing it very finely into salads and such is fine but for a real winner, I roast.

Serves: 4 side dishes  Prep time: 2 minutes

1 small head of radicchio

1 tsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tbsp honey

Slice the radicchio into bite sized pieces and place into casserole dish.  Mix together oil, vinegar and honey then toss with radicchio.  Place uncovered into 375F oven for 15-25 minutes until softened and browning.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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