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Caramelised chicory with orange and thyme recipe

Caramelised chicory with orange and thyme recipe

29 ratings

This caramelised chicory packs a flavour punch, roasted with a good hit of garlic and a sweet orange, honey and thyme sauce. Also known as endive, chicory has crisp, tightly packed leaves and a delicate, slightly bitter flavour that works a treat in this side dish. See method

  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 78 calories / serving
  • Gluten-free
  • Dairy-free


  • knob of butter, plus extra for greasing
  • 2 x 270g packs chicory
  • 8 garlic cloves, peeled
  • few sprigs fresh thyme
  • 1 orange, zested and juiced
  • 1 tbsp clear honey
  • 1 tbsp cider or sherry vinegar

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    3g 14%
  • Sugars

    5g 5%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 9.7g Protein 1.4g Fibre 5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a roasting tin, halve the chicory, or leave whole if small, and arrange side by side in the dish. Tuck the garlic among the chicory, season with black pepper and top with the thyme sprigs.
  2. Mix 1 tbsp orange juice with the honey and vinegar, then drizzle over the chicory. Dot with the butter then bake in the oven, uncovered, for 1 hour, turning the chicory 2 or 3 times, until tender when pierced with a knife. Add the orange zest for the last 10-15 minutes of cooking.
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