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Baked chicory and red onion

Chicory is normally used raw in salads but it’s really delicious roasted or grilled too! This baked chicory and red onion really complements roast meat (particularly pork and lamb), so it’s an ideal side dish for a Sunday lunch or roast dinner. You can use white or red chicory.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 heads of chicory
  • 3 red onions
  • 2 Tbsp light muscovado sugar
  • ½ tsp chilli flakes
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the chicory in half in half lengthwise. Peel the onions and cut them into thin wedges.
  3. Arrange the chicory halves neatly in a baking tray, then scatter the onion wedges around them.
  4. Sprinkle with the sugar and chilli flakes, then drizzle with vinegar and oil.
  5. Bake for 25-30 minutes, until the sugar is caramelized.
  6. Serve warm.