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Roasted Balsamic Radicchio with Pancetta and Walnuts

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 35 mins

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

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.


  • 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)

Nutrition 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

How to Make It

  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.