Zesty roast chicory
Chicory is very easy to roast so when you’re making roast dinner, put a couple of them in a baking tin , add some oil, herbs and lemon juice and roast them on the lower shelf for 25 minutes. It’s really delicious & healthy – it goes particularly well with lamb, chicken, duck and fish.
Ingredients
Method
- Heat the oven to 200°C. Remove any brown or damaged leaves from the chicory, but do not cut off the root!
- Cut each head in half lengthways and put them in a baking tray. Season with salt and pepper.
- Mix the oil with the lemon juice and zest, then brush the chicory halves with this, using a silicon brush. Pour any remaining vinaigrette all over.
- Roast for 15 minutes until the chicory begins to soften, then turn them over and cook for a further 10 minutes or until the chicory is tender and golden.
- Sprinkle with the herbs (I used parsley) and serve warm.