roasted chicory with orange and balsamic

30 min

Roasted Chicory with Orange and Balsamic

Roasting the chicory removes most of the bitterness and creates a delicious twist to the sweet and sour orange balsamico sauce. The roasted walnuts and sundried tomatoes complement the soft chicory with a flavorful crunch.

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4 servings

400 g
100 g

Heads of chicory
Sun-dried tomatoes

200 ml
3 TLB sp
5 TLB sp
2 tea sp

Orange juice
Balsamic vinegar
Olive oil
Chili flakes
Red onion


10 min

  1. Cut chicory into quarters and remove the core (to reduce bitterness)
  2. Cut onion into halve rings
  3. Cut sun-dried tomatoes into strips
  4. Pre-heat oven to 200°C


20 min


On an oven tray, spread the chicory, onion rings, walnuts, and sundried tomatoes. Drizzle with half of the olive oil.

Season with salt & pepper to taste. Bake for 20 minutes. If you use sundried tomatoes that are not stored in oil, add them after 10 minutes. ~20 min at 200°C

In the meantime, in a bowl, mix orange juice, balsamic vinegar, chilli flakes and the rest of the olive oil.

season with salt & pepper to taste ~2 min

pan 2

Cook pasta

When it’s al dente and almost ready, drain and put back in the pan ~7 min

Add the orange juice mix

Stir and heat through ~2 min

Serve tagliatelle with roasted chicory mix on top.

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