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Roasted Broccoli, Radicchio + Chickpeas
Serves 4

1 head broccoli, cut into florets
2 heads 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, juiced and zested
3 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon kosher salt
Freshly ground black pepper
3 ounces goat cheese, crumbled


Preheat the oven to 425 degrees .

Prep a rimmed half sheet pan (about 11 x 17 inches) with foil or parchment and add broccoli, radicchio, red onion, and chickpeas in a single layer.

Sprinkle with pine nuts.

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.

Transfer pan to the oven.

Cook, tossing once or twice, until broccoli is crispy and tender, about 15 minutes.

Remove from oven and sprinkle with goat cheese.


**Recipe from Shape Magazine