Bitter Greens and Roasted Vegetables
This simple but satisfying dish combines the bitterness of dandelion greens, chicory, or radicchio with the sweetness and depth of roasted vegetables. It's a great way to use up leftover vegetables and greens, and it's a healthy and delicious meal on its own or as a side dish.
I first came up with this recipe when I was looking for a way to use up some leftover roasted vegetables. I had a bunch of broccoli, Brussels sprouts, bell pepper, and zucchini, and I didn't want to just eat them plain. I also had some bitter greens in the fridge, and I thought they might be a good way to add some flavor and complexity to the dish. I tossed the vegetables and greens together with some olive oil, salt, and pepper, and roasted them in the oven until they were tender and slightly browned. The result was a delicious and satisfying dish that was both healthy and flavorful.
Bitter Greens and Roasted Vegetables Bitter Greens and Roasted Vegetables Bitter Greens and Roasted Vegetables Bitter Greens and Roasted Vegetables
Prep time: 15 | Cook time: 25 | Serves: 2
Ingredients
  • 1 bunch bitter greens (such as dandelion greens, chicory, or radicchio)
  • 1 cup broccoli florets
  • 1 cup Brussels sprouts, halved
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425°F (220°C).
  2. Toss the broccoli, Brussels sprouts, bell pepper, and zucchini with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
  4. While the vegetables are roasting, wash and dry the bitter greens.
  5. In a large bowl, combine the roasted vegetables and bitter greens.
  6. Toss to combine and serve immediately.
Why It Works
  • The combination of bitter greens and roasted vegetables is a classic for a reason. The bitterness of the greens balances out the sweetness of the vegetables, creating a dish that is both complex and satisfying.
  • Roasting the vegetables brings out their natural sweetness and depth of flavor. The olive oil helps to coat the vegetables and prevent them from drying out, while the salt and pepper add essential seasoning.
  • The dish is simple to make and can be tailored to your own taste preferences. You can use any type of bitter greens you like, and you can add or subtract vegetables as desired.