Roasted Balsamic Radicchio with Pancetta and Walnuts

Radicchio-this bitter, crunchy, scarlet and white vegetable that Italians adore, becomes completely different when roasted. Its color becomes more saturated, and the taste is soft and nutty, with a barely noticeable bitterness. Serve it with grilled pork, chicken or beef. Or, to turn it into a main course, chop it and toss it with hot pasta.
Preheat the oven to 400 degrees.Place the butter, thyme, salt, pepper, and radicchio on a rimmed baking sheet; stir to coat. Bake at 400 ° C for 20 minutes or until wilted and lightly browned.Cook the pancetta in a large skillet over medium heat for 10 minutes or until it is browned and crisp, turning occasionally. Remove the pancetta from the pan; coarsely crumble. Add the shallots to the pan; cook for 3 minutes or until lightly browned. Place the radicchio on a platter. Sprinkle the radicchio with pancetta, shallots and walnuts. Drizzle with vinegar and honey. Garnish with thyme sprigs if desired.