Roasted Balsamic Radicchio with Pancetta and Walnuts
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
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.