Roasted Radicchio

• 2 heads radicchio
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons rosemary leaves
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 350F.
2. Cut the radicchio in half lengthwise through the core.
3. Place the halves on a cutting board, cut side down, and cut each half into four wedges, leaving the root end intact to hold the wedges together.
4. Carefully toss the radicchio with the olive oil, vinegar, rosemary leaves, 1 teaspoon salt, and lots of pepper.
5. Let sit 15 minutes.
6. Place the wedges snugly, cut side down, in a gratin dish.
7. (Choose a dish in which the radicchio just fits; it wont cook properly if there is too much empty space.)
8. Roast 30 to 40 minutes, until the radicchio is tender, slightly crisp, and caramelized on top.

radicchio, extravirgin olive oil, balsamic vinegar, rosemary, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-radicchio-391058 (may not work)