- 1-2 heads local radicchio (preferably Chioggia.)
- 2 tbsp neutral oil
- Salt and pepper
- ½ cup cranberry juice
- ¼ cup local maple syrup
- Optional: roasted delicata squash slices, roasted chestnuts, walnuts or pecans, crumbled goat cheese, chopped bacon, pumpkin seeds and/or pear slices
Start by combining your cranberry juice and maple syrup in a small saucepan. Bring to a simmer over medium heat, and allow to continue simmering, until it coats the back of a spoon without pooling on the edges.
While your reduction is simmering, preheat your oven to 425. Cut through the entire head of your radicchio to halve it, or depending on the size and variety, quarter it. Place on a sheet pan, cut side up, drizzle with oil, and season with salt and pepper. Roast for 15 minutes, or until it is slightly charred.
This recipe is great with the addition of several local options, from pear slices to roasted nuts. If adding any of these ingredients to the plate, prep them while your radicchio is in the oven. When your radicchio comes out of the oven, add to a serving platter and drizzle with the cranberry maple reduction, adding your (optional) toppings last! Enjoy!
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].