Roasted Belgian Endive

Roasted Belgian Endive


4-5 heads of Belgian endive

3 tbsp. of butter

juice and zest of one orange

4 tbsp. of balsamic vinegar

2 tbsp. o maple syrup

a pinch of salt

1 tsp. of freshly chopped parsley

freshly ground black pepper, to taste


Cut endives in half, discard outer leaves.

Melt butter in a large skillet, add endives and saute over medium heat for about 5 minutes.

Carefully turn endives over and saute for another 5 minutes.

Combine balsamic vinegar with maple syrup and orange juice, add salt.

Arrange endives in a buttered baking dish. Pour over the sauce. Top with orange zest and fresh parsley.

Bake at 400F for about 30 minutes - until endives have softened.

Recipe from Dine & Dash’s Roasted Belgian Endive.