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Roasted Broccoli Rabe and Radicchio with Lemon





Yields
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
Step 1
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.

Step 2
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.

Step 3
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories96
% Daily Value *
Total Fat 7.4g10%

Saturated Fat 1.6g8%
Cholesterol 3.2mg2%
Sodium 153mg7%
Total Carbohydrate 7.3g3%

Dietary Fiber 1.3g5%
Protein 3.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.