Roasted Balsamic Radicchio with Pancetta and Walnuts

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Roasted Balsamic Radicchio with Pancetta and WalnutsRecipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

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.

Serves 8 (serving size: about 1 1/2 wedges)


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2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 medium heads radicchio, quartered (such as Chioggia)
2 ounces thinly sliced pancetta
1 large shallot, thinly sliced
1/4 cup chopped walnuts, toasted
1 tablespoon balsamic vinegar
1 tablespoon honey
Thyme sprigs (optional)


Hands-on: 20 Minutes
Total: 35 Minutes

1. Preheat oven to 400°.

2. Combine oil, thyme, salt, pepper, and radicchio on a rimmed baking sheet; toss to coat. Bake at 400° for 20 minutes or until wilted and slightly charred.

3. Cook pancetta in a large skillet over medium heat 10 minutes or until browned and crisp, turning occasionally. Remove pancetta from pan; coarsely crumble. Add shallot to pan; cook 3 minutes or until lightly browned. Arrange radicchio on a platter. Sprinkle pancetta, shallot, and walnuts over radicchio. Drizzle with vinegar and honey. Garnish with thyme sprigs, if desired.

Created date

October 2015

Nutritional Information

Calories 96
Fat 7.3 g
Satfat 1.4 g
Monofat 2.8 g
Polyfat 1.9 g
Protein 2 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 5 mg
Iron 1 mg
Sodium 192 mg
Calcium 16 mg