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