Roasted chicory with honey, mustard and thyme
This lovely side dish is also a great topping for bruschetta. Try it with radicchio too.
Preheat the oven to 180°C/Fan 160°C/Gas 4 and lightly oil a roasting dish. Halve the chicory heads lengthways and remove any discoloured leaves.
In a large bowl, combine the oil, honey, mustard, thyme leaves and a good pinch each of salt and pepper. Toss the chicory in this mix (you may need to do this in batches), coating them with the dressing and working it down between the outer leaves with your fingers.
Transfer the chicory to the prepared dish, pouring any leftover oil mixture over it. Roast for 30–40 minutes, turning the chicory every now and again, until tender and browning nicely on the edges.
Remove from the oven, squeeze over the orange juice, add a little more salt and pepper and serve warm or at room temperature.
- 4 tbsp olive or rapeseed oil, plus a little extra for oiling
- 4 heads of chicory
- 1 tbsp clear honey
- 1½ tsp Dijon mustard
- 1 good tsp thyme leaves
- Juice of ½ large orange
- Sea salt and black pepper
This recipe is taken from...
Our favourite ingredients and how to cook them
If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.