Roasted Endive

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.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 169kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

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