A small amount of high-quality balsamic vinegar — aceto balsamico tradizionale — can make a big difference in this recipe. To make sure you don’t waste a drop, plate the radicchio wedges individually and spoon the liquid from the pan over each serving, rather than present the wedges on a platter. If you opt for a more budget-friendly balsamic here, reduce it first with a little brown sugar to intensify its flavor.
Balsamic-Glazed Roasted Radiccio with Walnuts
2 heads radicchio, about 10 oz. (315 g.) total weight
3 Tbs. balsamic vinegar
2 Tbs. olive oil
1 Tbs. walnut oil
1 Tbs. pure maple syrup
2 tsp. chopped fresh thyme
Sea salt and freshly ground pepper
1/2 cup (2 oz./60 g.) chopped walnuts
Preheat the oven to 400 degrees F (200 degrees C).
Cut each radicchio head in half lengthwise. Trim away most of the core (leave just enough to keep the leaves attached) from each half, then cut each half lengthwise into 3 wedges. Arrange the radicchio wedges in a single layer in a roasting pan.
In a small bowl, whisk together the vinegar, olive oil, walnut oil and maple syrup. Whisk in the thyme and a pinch each of salt and pepper. Pour the vinegar mixture over the radicchio wedges and turn them to coat evenly.
Roast for 10 minutes. Turn the radicchio and sprinkle the walnuts evenly over the top. Continue to roast until the wedges are tender and the outer leaves are crisped and browned, about 10 minutes longer. Transfer to a serving platter or individual plates and spoon the walnuts and liquid from the roasting pan over the top. Serve hot or at room temperature. Serves 4-6.