Sides & Appetizers
Roasted Radicchio & Carrots with Herbed Lentils, Tart Cherries & Warm Goat Cheese
Radicchio takes center stage in this savory fall and winter dish, where gentle roasting softens its natural bitterness and brings out its earthy character. Sweet roasted carrots, French green lentils, and caramelized onions create a hearty foundation, while dried tart cherries add unexpected bursts of sweet-tart flavor. Fresh thyme, sage, and sherry vinegar bring everything into balance, with warm goat cheese and toasted walnuts providing a creamy, crunchy finish. Serve it as a substantial vegetarian main or alongside roasted chicken or a simply prepared piece of salmon.
Ingredients
- Radicchio & carrots
- 3 medium heads radicchio, preferably Chioggia
- 1 lb carrots, peeled and cut into long diagonal wedges, approximately 3/4-inch thick
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- Onion & lentils
- 1 1/2 cups dry French green lentils
- 4 1/2 cups vegetable broth, plus additional water if needed
- 1 large red onion, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh sage, finely chopped
- Freshly ground black pepper, to taste
- Cherries & vinegar
- 1/2 cup dried tart cherries, roughly chopped
- 2 tablespoons sherry vinegar
- 1/3 cup warm water
- Cheese & garnish
- 6 oz soft goat cheese, crumbled
- 1/3 cup walnuts, roughly chopped and toasted
- 1 tablespoon extra-virgin olive oil, for finishing
- 1 tablespoon fresh flat-leaf parsley, chopped
- Fresh thyme leaves, optional
- Olive oil spray, for finishing
Directions
- 1
Start the Lentils
Preheat the oven to 375°F. Rinse the lentils under cold water. Combine with the vegetable broth in a medium saucepan. Bring to a gentle simmer, partially cover, and cook for 20 to 30 minutes, until tender but still holding their shape. Add additional water if needed. Drain any remaining liquid and set aside. While the lentils simmer, continue preparing the remaining ingredients.
- 2
Soak the Tart Cherries
Combine the dried tart cherries, sherry vinegar, and warm water in a small bowl. Let stand for 15 minutes to soften. Reserve the cherries and their soaking liquid for the lentils and final garnish.
- 3
Caramelize the Onions
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the sliced red onion and 1/4 teaspoon kosher salt. Cook for 25 to 35 minutes, stirring occasionally, until soft, reduced, and lightly caramelized. Add a splash of water if needed to prevent sticking. During the final 1 to 2 minutes, stir in the garlic, thyme, and sage. While the onions caramelize, prepare and roast the vegetables.
- 4
Prepare the Radicchio
Remove any damaged outer leaves. Cut each head in half vertically through the core, then cut each half into two or three wedges, creating four to six wedges per head. Keep as much of the core attached to each wedge as possible to help the leaves hold together. Some outer leaves may separate naturally. Gently coat the wedges with 1 tablespoon olive oil, balsamic vinegar, 1/4 teaspoon kosher salt, and fresh thyme. Let stand for 15 minutes while preparing the carrots. Arrange the radicchio snugly in a single layer in one or more shallow ceramic baking dishes, with one cut side facing down. Avoid stacking the wedges.
- 5
Prepare the Carrots
Toss the carrots with the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and black pepper. Spread in a single layer on a metal baking sheet, leaving a little space between the pieces.
- 6
Roast the Vegetables
Place the carrots and radicchio in the preheated 375°F oven. Roast for approximately 25 to 35 minutes, checking after 20 minutes. The carrots should be tender with lightly caramelized edges. The radicchio should be tender with browned outer leaves while maintaining its wedge shape. Leave the radicchio undisturbed during roasting to protect its delicate layers. Remove each vegetable when ready. The radicchio should retain some of its natural bitterness while developing a sweeter, more mellow character through roasting.
- 7
Finish the Herbed Lentils
Add the cooked lentils, half of the softened tart cherries, and 2 tablespoons of their soaking liquid to the caramelized onions. Season with freshly ground black pepper and stir gently over low heat for 2 to 3 minutes until warmed through. Taste and adjust the salt and acidity as needed. Reserve the remaining cherries and soaking liquid for the final garnish.
- 8
Assemble the Dish
Spread the warm herbed lentils and caramelized onions across a shallow, oven-safe serving platter, creating a generous foundation while leaving a clean border around the edges. Carefully lift the roasted radicchio wedges from the baking dish using a thin spatula. Remove any excessively browned or loose outer leaves if necessary. Arrange the wedges lengthwise over the lentils, slightly overlapping them and turning their most colorful burgundy-and-white layers upward. Tuck the roasted carrots along both sides of the radicchio, alternating their placement to create contrast while allowing some of the lentils to remain visible. Distribute the crumbled goat cheese in small clusters over the carrots and exposed lentils, leaving much of the radicchio uncovered.
- 9
Warm the Goat Cheese
Lightly spritz the exposed radicchio with olive oil to help prevent additional drying. Return the assembled dish to the 375°F oven for 4 to 6 minutes, until the goat cheese is warmed and slightly softened. Avoid excessive heating, which can darken the radicchio further.
- 10
Garnish & Serve
Remove the platter from the oven. Scatter the remaining softened tart cherries and toasted walnuts across the vegetables and lentils. Drizzle lightly with 1 to 2 tablespoons of the reserved cherry-infused vinegar, concentrating on the vegetables rather than the goat cheese. Finish with the chopped parsley, remaining 1 tablespoon olive oil, and optional fresh thyme leaves. Serve warm.
Chef Henry's Kitchen Notes
- Balancing Radicchio's Bitterness: Radicchio naturally has a distinctive bitter flavor, and that's part of its appeal. The goal isn't to remove the bitterness entirely, but to use it to create contrast. Roasted carrots, caramelized onions, tart cherries, and creamy goat cheese bring sweetness, acidity, and richness that balance the vegetable's character.
- Cutting the Radicchio: Quartering the heads creates larger wedges that generally hold together better during roasting. Cutting into sixths produces slightly smaller wedges, but some outer leaves may separate because the core doesn't extend far enough to secure every layer. Both cuts work, so choose based on the size and structure of your radicchio.
- Why a Ceramic Baking Dish? Arranging the radicchio snugly in a shallow ceramic dish helps moderate browning and reduces excessive drying compared with spreading the wedges widely apart on a metal baking sheet. Some caramelization is desirable and adds both flavor and visual interest.
- Preserving the Color: Radicchio naturally darkens during roasting, developing caramelized brown edges while retaining some burgundy and creamy-white layers. Arrange the finished wedges with their most attractive cut surfaces facing upward to highlight this variation.
- The Carrot Cut: Cutting the carrots into thicker, approximately 3/4-inch diagonal wedges helps them hold their shape during roasting. Their bright color and natural sweetness provide an important contrast to the radicchio.
- Why French Green Lentils? French green lentils retain their shape during cooking and provide an earthy, savory foundation. Using 1 1/2 cups dry yields approximately 3 to 3 1/2 cups cooked, giving each serving at least 1/2 cup cooked lentils. They also contribute substantial plant protein and fiber.
- The Tart Cherry Technique: Soaking the cherries in sherry vinegar and warm water softens their texture and creates a flavorful liquid that can be used in two ways. Adding some to the lentils introduces acidity throughout the dish, while reserving the remainder for finishing provides a final burst of sweet-tart flavor and a subtle gloss.
- Warm Goat Cheese: A brief return to the oven gently softens the goat cheese without completely melting it. Distribute the cheese primarily over the lentils and carrots to preserve the radicchio's appearance.
- Make Ahead: The lentils, caramelized onions, and soaked cherries can be prepared up to one day ahead and refrigerated separately. Reheat the lentil mixture and roast the vegetables shortly before serving.
- Holiday Entertaining: This dish makes a colorful addition to a Thanksgiving or winter holiday table. Most of the components can be prepared ahead, leaving only roasting, assembly, and garnishing before serving.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheating: Warm in a 350°F oven until heated through. For best results, reheat the lentils and roasted vegetables separately, adding fresh herbs and goat cheese just before serving when possible.
- Freezing: The lentil mixture can be frozen separately. Freezing the roasted radicchio is not recommended because its delicate texture may deteriorate when thawed.
The Protein Flip™
- This recipe demonstrates the Protein Flip™ Method by distributing protein across complementary ingredients rather than relying on one dominant source. The lentils provide an earthy, protein-rich foundation, while goat cheese and walnuts contribute additional protein, richness, and texture. With approximately 20 g protein and 11 g fiber per serving, this dish reflects the Protein Flip™ Method's approach to building satisfying, nutritionally dispersed meals through thoughtful ingredient combinations.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Kitchen Questions
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