Ingredients

1 lb green beans, trimmed and cut into 1 1/2 inch pieces

1 lb red bliss potatoes, scrubbed and cut into 1/2 inch pieces

3 T extra-virgin olive oil

Table salt and ground black pepper

1/4 t sugar

2 T red wine vinegar

1 small garlic clove, mionced or pressed through garlic press, about 1/2 t

1 small head radicchio(about 6 oz.) washed, and cut into 2-inch by 1/4 inch slices

Preparation

  1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack and heat oven to 500 degrees. Toss beans and potatoes with 2 T oil, 1/2 t salt, 1/4 t pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beans and potatoes to sheet and spread in even layer. DO NOT WASH BOWL
  2. Roast until vegetables are tender and well-browned on one side, 20-25 minutes. Do not stir during roasting.
  3. Meanwhile, whisk remaining tablespoon oil, vinegar, garlic, 1/4 t salt, and 1/8 t pepper in now-empty bowl.
  4. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radicchio, transfer to serving platter, and serve.