Often treated as a salad vegetable, Belgian endives—or witloof chicory, as they are also called—are wonderfully suited to roasting, which brings out their essentially sweet character. Break out a bottle of the best vinegar you have on hand for this exquisitely simple dish.
SERVES 6
INGREDIENTS:
- 8 Belgian endives
- 2 tablespoons extra virgin olive oil
- High-quality balsamic, sherry, tarragon, or any herb vinegar
- Coarse sea salt or kosher salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a baking dish just large enough to hold the endives in a single layer.
- Carefully trim the root end of each endive to remove any bad spots or rough edges, but do not remove. Cut each endive in half lengthwise. Brush with the oil and arrange cut side up in a single layer in the pan.
- Roast for about 25 minutes, until the endives are tender and lightly browned.
- Transfer to a serving bowl or platter. Drizzle vinegar over the endives and sprinkle with salt and pepper to taste. Serve hot or at room temperature.
