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.

Recipe by Cooking Light December 2015


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

96 calories; fat 7.3g; saturated fat 1.4g; mono fat 2.8g; poly fat 1.9g; protein 2g; carbohydrates 6g; fiber 1g; cholesterol 5mg; iron 1mg; sodium 192mg; calcium 16mg.