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Roasted Broccoli, Radicchio and Chickpeas
Roasted Broccoli, Radicchio and Chickpeas
Nathan Congleton / TODAY
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(83 rated)
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You can eat radicchio [pronounced rad-EE-key-o] raw in salads, but I love how its bitter flavor mellows when it's cooked. It adds an earthy dimension to this fast and satisfying vegetarian-friendly meal.

Technique tips: Cutting an onion is easy. Find the hairy root end and do NOT cut that, cut off the other end. Then cut the onion lengthwise, peel off the outer layer, lay the cut side down and start slicing.

Swap options: Instead of pine nuts, you can also use other nuts or seeds like almonds or sunflower seeds. Instead of goat cheese, I also love using shaved Parmesan.


    • 1 large head broccoli, cut into florets
    • 2 heads Treviso radicchio, cut into 1/2-inch strips
    • 1/2 large red onion, thinly sliced into half-moons
    • 1 can chickpeas, drained and rinsed
    • 3 tablespoons pine nuts
    • 1 lemon, juice and zest
    • 1 tablespoon olive oil
    • 3 cloves garlic, minced
    • 1/4 teaspoon kosher salt
    • Freshly ground black pepper
    • 3 ounces goat cheese, softened


1. Preheat the oven to 425°F. Prep a rimmed half sheet pan (about 11- by 17-inches) with foil or parchment and add broccoli, radicchio, red onion and chickpeas in a single layer. Sprinkle with pine nuts.

2. In a bowl, whisk together 2 tablespoons lemon juice and olive oil until smooth. Stir in the zest, garlic, and salt. Drizzle mixture over the pan and toss; season with black pepper to taste.

3. Transfer pan to the oven. Cook, tossing once or twice, until broccoli is crispy and tender, about 15 minutes. Remove from oven and dot with spoonfuls of goat cheese.

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