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Caramelized Roasted Endive

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November 4, 2017

You might be used to enjoying fiber-rich endive raw, as in salads. But it’s also great cooked—the leaves becoming soft and succulent with a mildly buttery flavor.

Caramelized Roasted Endive

SERVES

4

PREP TIME

05 min

COOK TIME

15 min

Ingredients

2 tablespoons unsalted grass-fed organic butter

2 tablespoons organic extra-virgin olive oil

6 medium-size heads endive (about 1 ¼ pounds/565 g) red, white, or a combination, trimmed and halved lengthwise

Fine sea salt to taste

Freshly ground black pepper to taste

1 teaspoon chopped fresh flat-leaf parsley

Directions

Preheat oven to 450°F/230°C.

In a very large, oven-proof skillet over medium heat, heat the butter and oil. Add the endive, cut side down, and cook until browned, 3 to 5 minutes. Turn the endive and sprinkle with salt and pepper. Place the skillet in the oven and roast until the endive is tender, 8 to 10 minutes.

Remove the skillet from the oven (careful, the handle will be very hot). Sprinkle with parsley and more salt and pepper to taste and serve.

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