Tender endive and sweet red onions pair with a classic mustardy vinaigrette spiked with sage. This side dish is a welcome combination of elegant and easy for the holidays.
Special Diets:
Ingredients
Method
Position a rack in the lower third of the oven and preheat to 400°F.
Lightly oil a large rimmed baking sheet.
Arrange endive and onions, cut sides down, on the prepared sheet. Roast for 20 minutes.
Meanwhile, in a large heatproof bowl, whisk together sage, lemon juice, vinegar, mustard, salt and pepper.
Drizzle in oil while whisking constantly to make a vinaigrette.
Gently flip vegetables and continue roasting until deep golden brown and tender, about 15 minutes more.
Transfer hot vegetables to the bowl with vinaigrette and gently toss.
Arrange on a platter, drizzling over any remaining vinaigrette.
Nutritional Info
Serving Size
Calories
60
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.