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
Scale
- 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
- Preheat oven to 400 F.
- Place chicory halves on a baking sheet, cut side facing up.
- Drizzle with extra virgin olive oil.
- Sprinkle with black pepper, salt (optional), and rosemary.
- Toss with tongs to distribute ingredients well.
- Place in top rack of oven and roast for about 15 minutes, until golden brown but still firm.
- Remove from oven. Drizzle with balsamic vinegar, and sprinkle with pistachios and pomegranate arils. Serve immediately.
- 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