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 pieces. Arranging the radicchio in the center of the baking sheet, with the other vegetables around the perimeter, kept the more delicate radicchio from charring in the hot oven. Before roasting, we tossed the veggies with olive oil, garlic, thyme, rosemary, and a little sugar (to promote browning). Then, once all of the vegetables were perfectly tender and caramelized, we tossed the whole shebang with a bright-tasting lemony dressing.
SERVES: 4 to 6
TOTAL TIME: 45 minutes
INGREDIENTS:
- 2 fennel bulbs, halved, cored, and sliced into ½-inch wedges
- 1 pound red potatoes, unpeeled, cut into 1-inch pieces
- 1 head radicchio (10 ounces), halved, cored, and cut into 2-inch wedges
- 8 ounces parsnips, peeled and cut into 2-inch pieces
- 8 shallots, peeled and halved
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, peeled
- 2 teaspoons minced fresh thyme or ½ teaspoon dried
- 1 teaspoon minced fresh rosemary or ¼ teaspoon dried
- 1 teaspoon sugar
- Salt and pepper
- 2 tablespoons chopped fresh basil
- 2 tablespoons minced fresh chives
- 1 tablespoon lemon juice, plus extra for seasoning
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss fennel, potatoes, radicchio, parsnips, shallots, 1 tablespoon oil, garlic, thyme, rosemary, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper to coat.
- Spread vegetables into single layer in rimmed baking sheet, arranging radicchio in center of sheet. Roast until vegetables are tender and golden brown, 30 to 35 minutes, rotating sheet halfway through roasting.
- Whisk basil, chives, lemon juice, and remaining 2 tablespoons oil together in large serving bowl. Add roasted vegetables and toss to combine. Season with salt, pepper, and extra lemon juice to taste. Serve.
