Roasted Belgian Endive
- Total Time
- About 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 5thick heads endive (about 1½ pounds)
- ¼cup extra-virgin olive oil
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
100 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 1 gram protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425.
- Step 2
Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
- Step 3
Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
- Step 4
Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It’s done when you can easily pierce the root end with a fork.) Serve hot or warm.
Private Notes
Comments
Extremely easy recipe. I might have done something wrong but only after 40 minutes the endives were nearly black and had shrunk to half their size. Would recommend shortening the cooking time and/or lowering the temperature to 350 degrees. Will try again but at lower temperature.
I ended up cooking for thirty minutes, flipping, and cooking for another five minutes for a perfectly roasty result. Also, make sure not to over-use oil, the endive gets soggy pretty easily.
I cooked the endive for an hour but at 350 degrees F. I drizzled it with balsamic vinegar from Modena. It was very nice and my partner who doesn't like veggies ate it without complaint.
A little bit of sugar on endives before putting it on the oven is very tasteful and children like it
I lowered temp. to ~ 370, baked about 20 mins. Used less olive oil. After 20 mins. added thinly sliced fresh garlic underneath each endive, freshly gd. black pepper and cheese on top. (I suggest Gruyère, Appenzeller or something like that.) Baked about another 15 mins. Yummy! Easy main course! PS: Why isn’t endive grown more in the US?? Europeans adore it. The Swiss bake it with sliced ham & béchamel. Divine.
Also good slow-browned stovetop, then sprinkled with goat cheese crumbles
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