Roasted Endive and Radicchio with Walnut-Balsamic Glaze
A warm roasted salad highlighting the natural bitterness of endive and radicchio, accented by a sticky walnut and balsamic reduction. This french-inspired salads (vegetarian) ready in about 40 minutes pairs heads, halved lengthwise Belgian endive, small head, quartered radicchio, chopped walnuts into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 190 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 heads, halved lengthwise Belgian endive
- 1 small head, quartered radicchio
- 1/3 cup, chopped walnuts
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat the oven to 425°F. On a large baking sheet, toss 3 halved Belgian endive heads and 1 quartered small radicchio head with 3 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.
- Step 2: Roast the endive and radicchio for 20-25 minutes, flipping halfway through, until the edges are lightly charred and the bitterness mellows into a smoky sweetness.
- Step 3: While the greens roast, combine 1/4 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium heat. Bring to a gentle boil and simmer for 5-7 minutes, stirring occasionally, until the mixture reduces to a thick, syrupy glaze.
- Step 4: Toast 1/3 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned.
- Step 5: Arrange the roasted endive and radicchio on a serving platter, drizzle with the walnut-balsamic glaze, and sprinkle with toasted walnuts for a vibrant, bitter-forward side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Endive and Radicchio with Walnut-Balsamic Glaze take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Endive and Radicchio with Walnut-Balsamic Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped walnuts from drying out.
Can I substitute ingredients in Roasted Endive and Radicchio with Walnut-Balsamic Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Endive and Radicchio with Walnut-Balsamic Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Endive and Radicchio with Walnut-Balsamic Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
