Roasted endive

Delicate Belgian endive becomes sweet and meltingly tender when roasted, and the parchment paper we use makes clean up a snap. Garnish the finished dish with finely chopped chives or a squeeze of lemon juice or balsamic vinegar, if you like.

The French serve seared endive as a side, but I’ve been enjoying this dish as the main event for lunch, with a nice slice of blue cheese or Roquefort accompanying it on the plate.

Roasted Belgian Endive | Marcella Hazan, via Mark Bittman | The New York Times | This roasted endive dish, despite its ridiculous simplicity, is astonishing in its flavor and tenderness. (Do not skimp on oil, time, salt or pepper.) #Italian #endive #recipe

Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such…

Roasting Is the Easiest Way to Cook this Versatile Vegetable Have you ever been in the supermarket and seen those cute little white, t...

A simple, six-ingredient side dish highly roasted endives and accompanied with thyme, olive oil, and toasted bread crumbs.

This melt-in-your-mouth baked endive is coated in honey butter and finished with toasted pine nuts and thyme. It's an impressive yet simple side dish that perfectly pairs bitter and sweet flavors.

As the warm weather quickly approaches, I know many of us are looking for easy dishes to take to summer parties and events. This plate looks very intricate and impressive, but the only real work you need to do is pushing the button on the food processor! It will definitely make an appearance at most of my dinner parties, all summer long. Enjoy!

Make these irresistible roasted shallots. The five key ingredients for making this glossy glaze are Worcestershire sauce, honey, balsamic vinegar, butter and honey! The glaze works with other vegetables too.

Roasted Belgian Endive with Walnut Vinaigrette