Name: Lemony Roasted Radicchio, Fennel, and Root Vegetables
Total time: 55 min
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

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 vegetables with olive oil, garlic, thyme, rosemary, and a little sugar (to promote browning). Once all the vegetables were perfectly tender and caramelized, we tossed the whole shebang with a bright-tasting lemony dressing.

Before You Begin

When coring the radicchio, leave just enough core to hold each wedge together. Arrange the radicchio in the center of the baking sheet, with the other vegetables around the perimeter, to keep the delicate radicchio from charring in the hot oven.

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, salt, and pepper together in bowl.

Spread vegetables into single layer on rimmed baking sheet. Roast until 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 vegetables and toss to combine. Season with salt, pepper, and extra lemon juice to taste. Serve.