Roasted Thyme Endives

Roasted Thyme Endives

September 6, 2017

Servings: 4

Prep: 5 min

Cook: 30 min

Total: 35 min

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A super-easy side, but oh so elegant on the plate. Great match for roast chicken dishes.

By: A Wholesome New World

Ingredients

• 6 Belgian endives (about 2 pounds)
• 2 TBSP extra virgin olive oil
• ~1 teaspoon Kosher salt
• ~1/2 teaspoon ground black pepper
• 1 TBSP chopped fresh thyme

Directions

• Step 1 Preheat oven to 425 degrees.
• Step 2 Cut endives in half lengthwise and arrange in single layer on parchment lined rimmed baking sheet. (We ran out of parchment paper so I used a greased baking sheet instead)
• Step 3 Toss with 2 tablespoons olive oil and season to taste with salt and pepper.
• Step 4 Roast until tender, about 30 minutes, turning once about halfway through.
• Step 5 Remove from oven and sprinkle with fresh thyme.

I made this recipe with my “chicken on the bone” the other night and it was the perfect accompaniment. I love endives, generally I add them to a salad or serve with a crudité, but I thought I would give roasting them a try.  Just cut them lengthwise (instead of into horizontal slices) so that you maintain the essence of the endive – I just love the look of that beautiful blossom!

Boy was I impressed!  Endives can have a somewhat bitter flavor when left raw, but after roasting, they become sweet, almost buttery. I kept this preparation very simple, but topped the endives with fresh thyme for some added depth.

You can also roast the endives with the thyme but I prefer adding it in the final step. I find that thyme is a good compliment to poultry so it seemed like a good pairing with this meal.