Roasted Belgian Endive

Roasted Belgian Endive

Serves 6

Delicate Belgian endive becomes sweet and meltingly tender when roasted and the parchment paper we use makes clean up a snap. Garnish the finished dish with minced chives or a squeeze of lemon juice or balsamic vinegar if you like.

  • 6 large Belgian endives (about 2 pounds total), trimmed and halved lengthwise
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon coarsely ground black pepper
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Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and place endives cut-side up on the baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast for 20 minutes. Turn endives over and continue roasting until golden brown and very soft, about 10 minutes more. Serve warm or room temperature.

Nutritional Info: 
Per Serving:60 calories (35 from fat), 3.5g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 6g carbohydrate (5g dietary fiber, 0g sugar), 1g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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