Chicory roasted with thyme & bacon

Recipe uploaded by

Geraldene Holt

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Recipe by Geraldene Holt

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1. Preheat the oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the heads of chicory, discard any limp outer leaves and quarter the vegetables lengthways.
2. Brush a shallow baking dish with 2 tbsp olive oil, then add the chicory. Tuck the bay leaves and thyme sprigs in between the chicory, scatter the peeled whole garlic cloves on top and drizzle over 2 more tbsp olive oil and salt and pepper to taste. Cover with foil and bake for 30 minutes.
3. Cut the bacon into strips and scatter over the chicory, then return the dish, uncovered, to the oven for about 30 minutes until the bacon is crisp. Serve straight from the oven, with hunks of wholemeal bread.

Per serving

225 kcalories, protein 9g, carbohydrate 5g, fat 19 g, saturated fat 4g, fibre 1g, salt 1.76 g

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• Vic

  04 November 2007

  Vic rated and commented on this recipe

  

  I put some chunks of goat's cheese on the top to mellow the dish, found the chicory still a bit bitter for my taste.

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Ingredients

• 4 large heads of white chicory
• 4 tbsp olive oil
• 6 bay leaves
• 6 thyme sprigs
• 12 peeled whole garlic cloves
• 6 slices dry-cured back bacon
• serve straight from the oven with hunks of wholemeal bread

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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 1 hr

Ingredients

• 4 large heads of white chicory
• 4 tbsp olive oil
• 6 bay leaves
• 6 thyme sprigs
• 12 peeled whole garlic cloves
• 6 slices dry-cured back bacon
• serve straight from the oven with hunks of wholemeal bread

Per serving

225 kcalories, protein 9g, carbohydrate 5g, fat 19 g, saturated fat 4g, fibre 1g, salt 1.76 g

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