This roasted endive recipe transforms a bitter vegetable into a tender and delicious side dish, thanks to honey butter, toasted pine nuts, and fresh thyme. It tastes impressive and looks beautiful while being incredibly easy to make. Learn how to cook endive with this simple dish!
I’m so excited about this recipe, because it finally gives Belgian endive the credit it deserves! Endives are very bitter, especially when served raw, so it’s important to pair them with ingredients that provide some sweetness to balance everything out. My Endive Orange Salad with Tahini Dressing and Stuffed Endive Appetizer with Blue Cheese and Apple both include ingredients that complement bitter endive.
In addition, baking endives in the oven mellows their flavor and makes them super tender. In this roasted endive dish, I used honey and pine nuts for something sweet and coated them in olive oil and butter before baking.
The final result is amazing — so flavorful with just the right amount of bitterness left and melt-in-your-mouth tender. Serve this recipe with any protein for an elegant meal!
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Ingredients and Substitutions
- Belgian endives: There are many different types of endive, but this recipe calls for Belgian endive. These have a cylindrical shape, tightly packed leaves, and a pale yellow color. They are available at most grocery stores. At some stores, they may even be covered with paper or a cloth, since they like to be stored in dark, cool environments.
- Extra virgin olive oil and melted butter: A mix of oil and butter is best for coating the endives while they bake. You can use all oil if you don’t want or have butter, but the butter does add some richness.
- Honey: For a vegan option, use maple syrup. It will change the flavor a little but not drastically. You just want some sweetness.
- Pine nuts: Use pre-toasted pine nuts or toast them yourself (instructions included). If you don’t have pine nuts, substitute walnuts, sunflower seeds, pistachios, or any other nut or seed you wish.
- Thyme: I like to mix in fresh thyme leaves before baking and garnish the dish with thyme sprigs. Use dried thyme if you don’t have fresh or sub another herb like rosemary.
Instructions
The full recipe for roasted endive is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Prepare the Belgian endives. Start by slicing off the root then cutting in half lengthwise. Next, use a paring knife to remove the bitter core.
Place the prepared halves cut side up in a square baking dish. Pour the mixture of olive oil, melted butter, honey, and thyme over the halves. Roast until tender, about 25 to 30 minutes at 350 degrees F.
In a small skillet over medium heat, toast the pine nuts for a few minutes until fragrant and lightly browned. Stir often to prevent burning.
The endives will be finished roasting when they are tender and the tips are browned. Stir in the pine nuts and more thyme before serving.
Storage and Reheating
Truthfully, roasted endive is best served right away. However, you can keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes until warmed through or enjoy cold.
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📖 Recipe
Roasted Endive
Ingredients
- 4 Belgian endives - small to medium
- 2 tablespoons extra virgin olive oil
- 1 tablespoon melted butter
- 1 to 2 tablespoons honey - depending on how sweet you want it
- ½ teaspoon fresh thyme leaves - plus more for garnish
- ¼ cup pine nuts - toasted
Instructions
- Preheat the oven to 350 degrees F/177 degrees C.
- Prepare the endives by trimming off the root then slicing in half lengthwise. Use a paring knife to remove the small bitter core in the bottom center of each half. Place the halves cut side up in a square baking dish.
- In a small bowl or measuring cup, whisk together the olive oil, melted butter, honey, and thyme leaves. Add some salt and pepper as desired. Pour this mixture over the endives in the baking dish, making sure to coat them as evenly as possible.
- Bake on the center rack of the oven for 25 to 30 minutes, until the leaves are tender and browned at the tips.
- In the meantime, toast the pine nuts if you didn't buy them pre-toasted. Arrange them in a single layer in a skillet. Cook over medium heat for a few minutes until fragrant and lightly browned, stirring often to prevent scorching.
- Serve the baked endives garnished with pine nuts, more thyme if desired, and some liquid from the baking dish. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- This dish is best served right away, but you can keep leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes until warmed through.
- To make nut-free, sub sunflower seeds. To make vegan, use maple syrup in place of honey and more oil in place of butter.
Skylar
Amazing! Great nutty flavor and way simpler than I expected.
Lizzie Streit, MS, RDN
Hi Skylar, thanks so much for your comment and for trying this recipe! I’m so glad you enjoyed it!