Grilled Radicchio with Balsamic & Parmesan

This grilled radicchio is charred, tender, and finished with syrupy aged balsamic, shaved parmesan, and hazelnuts. An easy, elegant Italian side dish.

If you’ve never grilled radicchio, you’re in for a treat.

This bitter Italian chicory transforms on the grill—its edges char and crisp, the core softens, and the flavor mellows into something smoky, sweet, and almost nutty.

Finish with a drizzle of syrupy aged balsamic, a scattering of toasted hazelnuts, and salty parmesan, and you’ve got a side dish that is delicious and so elegant.

I love serving it with a simple grilled flank steak or spooned next to my creamy baked cannellini beans.

And if you have leftovers? Chop them up and fold them into cheesy parmesan risotto or toss into this spicy white bean sausage skillet. The smoky, bitter-sweet flavor adds instant depth.

here’s how to make it:

a few more recipe tips:

Scale it up or down: This recipe easily doubles for a crowd.

Use the right balsamic: Thick, syrupy aged balsamic clings to the leaves instead of running off.

Don’t overcook: Aim for charred edges and a softened core, but not completely collapsed leaves.

Variations: Swap parmesan for pecorino, or try walnuts/pine nuts instead of hazelnuts.

Make ahead: Grill wedges ahead and serve warm or at room temperature—they hold up beautifully.

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