Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 heads white or red chicory
  • Juice and zest 1 lemon
  • 3 Tbsp Olive oil
  • 2 Tbsp chopped herbs of your choice

Method
 

  1. Heat the oven to 200°C. Remove any brown or damaged leaves from the chicory, but do not cut off the root!
  2. Cut each head in half lengthways and put them in a baking tray. Season with salt and pepper.
  3. 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.
  4. 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.
  5. Sprinkle with the herbs (I used parsley) and serve warm.