Go Back

Mustard and honey baked chicory

This mustard and honey baked chicory is a lovely side dish, which goes really well with roasted chicken, ham or lamb.  You can cook it on the lower shelf in the oven while roasting your meat. when. Alternatively serve it with grilled/baked fish.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 2 heads of chicory
  • 1 tsp clear honey
  • 1 tsp Dijon mustard
  • 2 sprigs of thyme leaves only
  • Juice of ½ lemon
  • Salt & pepper
  • To serve: chopped fresh parsley and lemon juice

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the chicory heads in half (lengthwise).
  3. In a small bowl, whisk the oil, honey, mustard, thyme leaves and lemon juice. Season with salt and pepper.
  4. Put the chicory halves in the tin, facing upwards. Using a silicon brush, coat the chicory with the dressing - all around and between the leaves.
  5. Roast for 25-30 minutes, until tender and lightly charred.
  6. Serve warm or at room temperature, with a squeeze of lemon juice and parsley leaves scattered on top.