Roasted Balsamic Radicchio with Pancetta and Walnuts

Name: Roasted Balsamic Radicchio with Pancetta and Walnuts
Total time: 35 min
Yield: Serves 8 (serving size: about 1 1/2 wedges)
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh thyme; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 3 medium heads radicchio, quartered (such as Chioggia); 2 ounces thinly sliced pancetta; 1 large shallot, thinly sliced; ¼ cup chopped walnuts, toasted; 1 tablespoon balsamic vinegar; 1 tablespoon honey; Thyme sprigs (optional)

Radicchio--that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining. Serve it alongside roast pork, chicken, or beef. Or, to turn it into a main course, chop and toss with hot cooked pasta.

By Domenica Marchetti

Recipe by Cooking Light December 2015

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Roasted Balsamic Radicchio with Pancetta and Walnuts

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