If you’re looking for a new way to serve up greens, try featuring roasted chicory. I am in love with less common greens, such as radicchio, escarole and chicory. These greens can add so much appeal to salads, and these hearty little heads are sturdy enough to hold up to grilling, sautéing, and roasting, too. Chicory is a leafy green that is available in the cooler months, and makes a great chicory salad or roasted winter vegetables dish.

Although you can also enjoy chicory year round in a number of occasions, from outdoor dinners to holiday meals.

What does chicory taste like?

It is a crispy, light-colored leafy green that has a subtly pungent flavor, which mellows during roasting or grilling. I roast chicory in this flavorful recipe that I prepare in the oven, along with olive oil, rosemary, balsamic vinegar, pistachios and pomegranates. Give this easy, gluten-free, vegan recipe for Roasted Chicory with Pistachios and Pomegranates a try; you can prepare it in about 20 minutes with only 5 ingredients (not including pantry staples).

Roasted Chicory with Pistachios and Pomegranates

(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 20 minutes
• Yield: 8 servings
• Diet: Vegan

Description

Roast chicory in this flavorful recipe, which includes olive oil, rosemary, balsamic vinegar, pistachios and pomegranates. Give this easy, gluten-free, vegan recipe for Roasted Chicory with Pistachios and Pomegranates a try; you can prepare it in about 20 minutes with only 5 ingredients.

Ingredients

• 8 small heads chicory, trimmed, split in half lengthwise
• 1 ½ tablespoons extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt (optional)
• 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
• 1 tablespoon balsamic vinegar
• 1/4 cup roasted pistachios, coarsely chopped
• ¼ cup pomegranate arils (seeds)

Instructions

1. Preheat oven to 400 F.
2. Place chicory halves on a baking sheet, cut side facing up.
3. Drizzle with extra virgin olive oil.
4. Sprinkle with black pepper, salt (optional), and rosemary.
5. Toss with tongs to distribute ingredients well.
6. Place in top rack of oven and roast for about 15 minutes, until golden brown but still firm.
7. Remove from oven.

   Drizzle with balsamic vinegar, and sprinkle with pistachios and pomegranate arils. Serve immediately.

8. Makes 8 servings (2 halves per serving).

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: 2 halves each
• Calories: 58
• Sugar: 1 g
• Sodium: 3 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 4 g
• Fiber: 2 g
• Protein: 1 g

Keywords: vegan side dish, healthy vegan side dish, healthy vegetable side dish

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other plant-based vegetable side-dishes, try the following recipes:

Maple and Balsamic Roasted Brussels Sprouts
Roasted Winter Vegetables with Za’atar
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil
Smashed Air Fryer Potatoes with Rosemary
Vegan Refried Beans

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