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)
How to Make It
Preheat oven to 400°.
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.
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.