Vegan Roasted Chicory with Garlic, Lemon, Chilli & Pine Nuts
Vegan roasted chicory is a great side dish or can be served as part of a salad. This chicory recipe highlights the fresh flavours of garlic and lemon, while heat comes from the chilli flakes
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The recipe below makes an easy, flavoursome side dish. The garlic, lemon and chilli work well to mask the bitterness of this unusual vegetable, leaving you with a flavour-packed versatile vegetable dish.
What is chicory?
Chicory is a slightly bitter leafy vegetable also known as endive.
It has a nutty flavour and its prime time is in autumn, unlike most lettuces which are best in the summer.
The vegetable can even be used as an alternative to coffee. It’s free of caffeine but it has a very similar taste to coffee so it makes a great healthy substitute.
The roasted root can be brewed with hot water to make a deep, rich caffeine free drink.
How can I use roasted chicory?
You can use this roasted chicory dish in lots of different ways.
It works well as a side dish with a vegan roast dinner or in a salad with lots of other green goodness.
The roasted chicory even makes for great party food that will be sure to satisfy your guests with its garlicky deliciousness.
Another great way to serve up this chicory is by adding it to a simple risotto dish or turning it into the main event alongside some grains like lentils.
The best way to prepare chicory
You want to aim for those white chicory leaves which often have a slight yellow tip.
Chicory is grown under the soil in the dark, which helps with the pigmentation in its leaves. This pigmentation is what gives the vegetable its strong flavour.
Because of this process, it’s best to avoid green leaves because they’re not as palatable.
Trimming and washing the chicory is a must for bringing out the best flavours. Trim off any green leaves and any that are limp and not crispy.
Total Time: 35 mins
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
- 0.5 0.5 tbsp olive oil
- 0.5 0.5 cloves garlic, peeled and chopped
- 0.125 0.125 tsp dried chilli flakes
- 0.5 0.5 tbsp pine nuts, toasted
- 0.25 0.25 lemon, juice and grated zest
- 0.25 0.25 handful fresh parsley, chopped
- 1 1 heads chicory, halved
- Preheat the oven to 200°C/400°F/Gas Mark 6. In a bowl, combine the olive oil, lemon, garlic, parsley and chilli flakes and whisk together to make a dressing.
- Lay the chicory halves in a baking tray, drizzle with the dressing and bake for 20-25 minutes until the chicory starts to colour and softens.
- To finish, top with pine nuts, and serve.
Each 77g serving provides:
7.3g Fat, 1g Saturates, 3.6g Carbohydrate, 1.3g Sugars, 0.5g Fibre, 1.1g Protein, 0.03g Salt
Looking for the perfect partner for your chicory? Check out our top 23 vegan roast dinner recipes that will make your Sunday lunch shine