Roasted Belgian Endive

1. 1

   Heat the oven to 425.

2. 2

   Discard any of the endives bruised or wilted outer leaves.

3. 3

   Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem.

4. 4

   Wash the endive under cold running water, then shake off the moisture.

5. 5

   Cut each head of endive in half lengthwise.

6. 6

   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.

7. 7

   Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper.

8. 8

   Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes.

9. 9

   (Its done when you can easily pierce the root end with a fork.)

10. 10

    Serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.