Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Hands-on Time
20 Mins
Total Time
35 Mins
Yield
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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

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