Roasted Belgian Endive
 

Roasted Belgian Endive

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This recipe is a favorite of Rich's, from California Endive Farms. Belgian endive becomes sweet and meltingly tender when roasted and this recipe really highlights endive's unique flavor.

SERVING SIZE

4 as a side

INGREDIENTS

4-5 heads of Belgian endive

3 tablespoons butter

1 orange, zested and juiced

4 tablespoons balsamic vinegar

2 tablespoons maple syrup

a pinch of salt

1 teaspoon parsley, chopped

freshly ground black pepper, to taste

 

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit.

Cut the endives in half and discard outer leaves. Melt the butter in a large skillet and add the endives. Sauté over medium heat for about 5 minutes. Carefully turn endives over and sauté for another 5 minutes.

Combine the orange juice with the balsamic vinegar and maple syrup. Add the salt. Arrange the endives in a buttered baking dish. Pour the sauce over the endive and top with the orange zest and fresh parsley.

Bake for about 30 minutes - until endives have softened. Serve and enjoy!

  PRINT VERSION

vegetable plate

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