This roasted radicchio recipe is a lovely use of a fall favorite. Try serving it alongside roast chicken, a Thanksgiving feast, or with any autumnal meal.
2-3 small heads of radicchio (you can also use any type of cabbage or castlefranco)
3 Tbl olive oil
1/4 cup dates, pitted (or try dried cherries or golden raisins)
1/2 cup roasted hazelnuts, roughly chopped (or try walnuts, almond, or pistachios)
1/4 cup Pecorino Romano (any hard cheese will work, try Parmesan or an aged white cheddar)
Salt and pepper to taste
Preheat oven to 425 F
Cut the radicchio into quarters and toss with olive oil on a sheet pan. Season with salt to taste. Make sure the pieces are spaced out on the pan with negative space between them, this ensures they will roast evenly without steaming.
Roast for 10 minutes.
Meanwhile, roughly chop or peel apart the dates and set aside. Using a peeler, shave off thin slices of the cheese until you have about 1/4 cup or however much cheese you’d like with the dish.
To plate, top the radicchio wedges with the dates, hazelnuts, a generous squeeze of lemon juice, black pepper and the cheese to finish.