Roasted Endive With Satsuma Glaze Recipe

Name: Roasted Endive With Satsuma Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh satsuma orange juice (about 4 satsumas); 12 large heads Belgian endive, trimmed (about 2 1/2 pounds); 1 1/2 tablespoons extra-virgin olive oil, divided; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 tablespoon chopped fresh chives; 2 teaspoons grated satsuma orange rind; 4 teaspoons fresh lemon juice; 1 teaspoon honey; 1/4 teaspoon ground coriander; 3 satsuma oranges, peeled and sectioned

Servings: persons

1 cup fresh satsuma orange juice (about 4 satsumas)
12 large heads Belgian endive, trimmed (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon chopped fresh chives
2 teaspoons grated satsuma orange rind
4 teaspoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon ground coriander
3 satsuma oranges, peeled and sectioned

1
Preheat oven to 450u00b0.
2
Place satsuma orange juice in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 14 minutes). Set aside 4 teaspoons reduced juice.
3
Cut endive in half lengthwise. Arrange endive halves in a single layer on a jelly-roll pan coated with 1 1/2 teaspoons oil. Brush endive with 1/4 cup reduced juice; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450u00b0 for 10 minutes or until golden.
4
Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, reserved 4 teaspoons reduced juice, chives, and next 4 ingredients (through coriander) in a small bowl; stir well with a whisk.
5
Place endive on a platter; top with satsuma sections. Drizzle with glaze.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup fresh satsuma orange juice (about 4 satsumas), 12 large heads Belgian endive, trimmed (about 2 1/2 pounds), 1 1/2 tablespoons extra-virgin olive oil, divided, 3/4 teaspoon salt, divided, and more.

Yes, Roasted Endive With Satsuma Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Endive With Satsuma Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions