Roasted Balsamic Radicchio with Pancetta and Walnuts is a delicious Italian-style side dish that will delight radicchio lovers. Though radicchio is a bitter vegetable, its bitterness mellows when roasted or grilled. I like to drizzle a bit of high-quality balsamic vinegar and honey over roasted radicchio, which tones down its bitter taste, too. To top things off, I add caramelized shallots, a handful of toasted walnuts and crispy, salty pancetta.
The recipe uses just a few ingredients but packs plenty of flavors that will tempt all your taste buds. Serve this flavorful dish alongside any protein or pasta for an Italian-style dinner and enjoy!
To make the Roasted Balsamic Radicchio with Pancetta and Walnuts, you will need the following ingredients:
Preheat the oven to 400 °F.
On a rimmed baking sheet, combine 3 quartered heads radicchio, 2 tablespoons extra-virgin olive oil, 1 tablespoon chopped fresh thyme, ½ teaspoon kosher salt, and ½ teaspoon black pepper and toss to coat.
Roast for about 20 minutes or until wilted and slightly charred.
Meanwhile, in a large skillet over medium heat, cook pancetta, occasionally turning, until crispy and browned for about 10 minutes. Leave to drain on a plate lined with paper towels, and then crumble.
In the same pan, add sliced shallots and cook until soft and lightly browned for about 3 minutes.
Arrange the roasted radicchio on a platter. Sprinkle the crumbled pancetta, cooked shallots, and ¼ cup toasted walnuts over radicchio, then drizzle with 1 tablespoon each of balsamic vinegar and honey.
Garnish with thyme sprigs, if you wish, and serve.
Hearty and delicious, this Roasted Balsamic Radicchio with Pancetta and Walnuts recipe is easy enough for a weeknight dinner. Give this recipe a try and let us know what you think in the comments below.
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