Roasted Balsamic Radicchio

Because the vinegar is simply drizzled over the radicchio at the end, it is best to use an artisan-quality balsamic, such as Orphee.
Serves 4

1 large head of radicchio (about .5 pound total), halved through core end, each half cut into 3 wedges with some core still attached
1 1/2 tablespoons olive oil
1/2 tablespoon chopped fresh thyme(or 1 tsp dry)
Balsamic vinegar (for drizzling)

Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.