Belgian endive, also known as chicory, is a smooth, pale bulb-like vegetable that is grown in the absence of light. Like white asparagus, this technique prevents the vegetable from turning green. Like most types of chicory, Belgian endive is bitter (the whiter the bulb the less bitter it will be), but roasting it helps to bring out its natural sweetness. We love these simply roast Belgian endives with vinaigrette as a side for roast chicken or pork tenderloin.
Roasted Belgian Endive
- 4 Belgian endives
- 2 tsp olive oil
- 1 tbsp olive oil
- 2 tsp white wine vinegar
- ½ tsp Dijon mustard
- ¼ tsp granulated sugar
- 1 tsp minced thyme leaves
- 1 oz shaved Parmesan cheese
1) Cut each endive in half lengthwise and trim ends. Place in a Suvie pan cut-side up. Drizzle with 2 tsp olive oil and sprinkle with salt and pepper. Insert pan into the top of Suvie, input settings, and cook now.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 20 minutes
Top Zone: Roast at 400°F for 20 minutes
2) While the endive roasts, prepare the dressing. In a medium bowl, whisk together 1 tbsp olive oil, 2 tsp white wine vinegar, ½ tso Dijon mustard, ¼ tsp granulated sugar, ½ tsp minced thyme leaves, and ¼ tsp salt until smooth.
3) After the endive is done cooking, arrange endive halves on a platter, drizzle with dressing, and sprinkle with 2 oz shaved Parmesan.
Nutritional Information per serving (4 servings per recipe): Calories 170, Total Fat 9g, Total Carbohydrates 19g, Total Sodium 260mg, Total Protein 9g.