Easy Caramelised Red Roasted Chicory Recipe

If you love simple, wholesome recipes with a touch of Italian flair, this red roasted chicory recipe using Rossa di Treviso is for you!

Warm, slightly caramelised, and beautifully balanced between bitter and sweet, and finished with a drizzle of honey and a scattering of walnuts, pumpkin and pomegranate seeds for fresh colour and crunch.

This year, I've been growing Rossa di Treviso chicory in my hinged hoop houses for medicinal purposes, to add more antioxidants and vitamins to my diet as it's such a nutritious and rewarding crop.

With the rich pinky red colour and bitter flavour, it's a great way to add more vitamins like A, C, K, and folate this time of year, as well as minerals like potassium and magnesium.

But when roasted, it turns mellow, and delicious - especially when paired with balsamic vinegar, honey and olive oil. And the great news? It's simple, quick, and perfect to celebrate homegrown seasonal produce in late autumn.

✔️ Why You'll Love This Recipe

Here's why we think you'll love turning your chicory plant into this delicious recipe!

• Prep is minimal
• Baked in 20 minutes
• Looks stylish for a dinner party
• Easy to make with just a few ingredients
• Perfect warm side dish or light vegetarian main
• Easy way to add more nutrients in autumn/winter months
• Rich in antioxidants and naturally supports healthy digestion

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

• Red chicory (AKA cichorium intybus) - I use the easy to grow variety, Rossa di Treviso, quartered lengthwise, or you can any chicory with green leaves or radicchio. It's natural bitterness and antioxidants support liver health, gently assisting the body's detox processes and digestive function.
  
• Extra virgin olive oil - Rich in heart-healthy monounsaturated fats and antioxidants to help support overall wellness.
  
• Balsamic vinegar - Adds flavour while helping to regulate blood sugar and support digestion.
  
• Raw honey or maple syrup - for natural sweetness along with antioxidant compounds.
  
• Garlic clove - finely grated or crushed for a savoury, warming flavour that also has anti-inflammatory properties
  
• Turmeric powder - (optional, for warming anti-inflammatory benefits)
  
• Sea salt and cracked black pepper - to taste and to balance the flavours

Serving Ideas:

• Extra drizzle of olive oil and lemon juice to finish
• Walnut pieces for bite and healthy fats
• Pumpkin seeds for crunch, Omega 3, 6, zinc, magnesium, etc
• Handful of pomegranate seeds - for colour, sweetness and vitamin C

📋 Instructions

1. Prepare the chicory:
First, preheat your oven to 200°C conventional, 180c fan, gas mark 4 or 400°F and line a large baking tray with parchment paper.

Then discard the outer leaves, wash and slice each head into quarters lengthwise, keeping the core intact so it doesn't fall apart.

2. Make the glaze:
For the next step, in a small bowl or jug, whisk together olive oil, balsamic vinegar, honey, garlic, turmeric, salt, and pepper.

3. Coat:
Arrange the chicory on the tray, and drizzle over the glaze.

If you can't fit them all on the tray, then do it in batches.

4. Roast and serve:
Roast for 20 minutes, turning halfway through, until caramelised, golden brown and tender.

Transfer to a serving plate, scatter with walnuts, pumpkin, and pomegranate seeds, and drizzle with a touch more olive oil or lemon juice.

Tip: Don't forget to turn halfway so all sides caramelise!

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make:

• Honey - Swap for maple syrup, or a good pinch of brown sugar for a vegan option.
• Walnuts - Try pecans, hazelnuts or sunflower seeds.
• Balsamic vinegar - Use apple cider vinegar with an extra drizzle of honey for sweetness.
• Turmeric - Omit or swap for a pinch of smoked paprika for warmth.

⚖️ Variations

Here are some different ways you can enhance and truly personalise this recipe:

• Fruity - Add a splash of orange juice, or garnish with orange slizes.
• Cheese - Crumble a little goat or feta cheese on top
• Pulses - improve your gut diversity by serving with cooked mixed grains such as lentils, freekeh, quinoa etc
• Festive version - Add orange zest and dried cranberries for a holiday side dish.

You might also like the simplicity of this easy roasted tenderstem broccoli with garlic & lemon recipe

🔪 Equipment

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• Large baking tray, dish or sheet pan
• Parchment paper / baking paper
• Sharp knife
• Chopping board

❄️ Storage

Storing - we prefer eating this recipe freshly roasted, but it can be stored covered in the fridge for up to 3 days.

Freezing - I do not recommend freezing baked chicory as it can turn mushy.

Reheating - If you want to eat the next day, place back in a baking tray and bake again until piping hot.

🍽️ Serving Suggestions

• Enjoy as a chicory salad with avocado, red onions, etc
• Chop up and toss in pasta dishes with parmesan, oil and garlic
• Layer while hot in a sandwich with goats cheese and red onion - yum!
• Serve with meats like roasted chicken or canned mackerel patties

❓ FAQ

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