Lemony Roasted Radicchio, Fennel, and Root Vegetables

Name: Lemony Roasted Radicchio, Fennel, and Root Vegetables
Ingredients: 2 , fennel bulbs, stalks discarded, bulbs halved, cored, and sliced into ½-inch-thick wedges; 1 pound, red potatoes, unpeeled, cut into 1-inch pieces; 1 head Chioggia, radicchio (10 ounces), halved, cored, and cut into 2-inch-thick wedges; 8 ounces, parsnips, peeled and cut into 2-inch pieces; 8 , shallots, halved; 3 tablespoons, extra-virgin olive oil, divided; 6 , garlic cloves, peeled; 2 teaspoons, minced fresh thyme; 1 teaspoon, minced fresh rosemary; 1 teaspoon, sugar; ¾ teaspoon, table salt; ¼ teaspoon, pepper; 2 tablespoons, chopped fresh basil; 2 tablespoons, minced fresh chives; 1 tablespoon, lemon juice, plus extra for seasoning

Side Dishes
Vegetables
Weeknight
Holiday
Thanksgiving

By Annie Petito ･ Appears in Cook's Illustrated May/June 2021

Cooking this striking chicory alters its bitter character, opening up a world of possibilities beyond the salad bowl.

SERVES 4 to 6

TIME 55 minutes

Lemony Roasted Radicchio, Fennel, and Root Vegetables

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