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Roasted Endive with Parmesan
Experience the enticing blend of bitter and sweet as you taste this Roasted Endive with Parmesan, a delicately caramelized side dish that transforms the humble endive into a star. Originating from Belgium, endive has been a beloved ingredient in European cuisine since the 19th century. Roasting endive caramelizes its natural sugars, reducing the bitterness and revealing a sweet, nutty flavor. This dish is then crowned with a golden layer of Parmesan, adding a savory finish that perfectly complements the tender endive. This elegant side dish will enhance any main course with its unique flavor and sophisticated presentation.
Servings: 4
Ingredients
- Endive
- 4 heads
- Olive oil
- 2 tablespoons
- Salt
- 1/2 teaspoon or to taste
- Black pepper
- 1/4 teaspoon or to taste
- Parmesan cheese
- 1/2 cup, freshly grated
Instructions
- Preheat the oven to 400°F (200°C).
- Trim off the bottom of each endive head, discard any damaged outer leaves, then cut them in half lengthwise.
- Arrange the endive halves on a baking sheet, cut side up. Drizzle each half with olive oil, making sure it's evenly coated. Season with salt and black pepper.
- Roast the endive in the preheated oven for 20-25 minutes, or until it becomes tender and the edges are slightly caramelized. The caramelization process brings out the endive's natural sweetness, reducing its typical bitterness.
- Remove the baking sheet from the oven and evenly sprinkle the freshly grated Parmesan cheese over the roasted endive halves.
- Return the baking sheet to the oven and roast for an additional 2-3 minutes, or until the cheese is melted and golden.
- Serve the Roasted Endive with Parmesan hot as a side dish with your favorite main course. It pairs exceptionally well with grilled meats or fish.
Dietary Information
Servings: 4 • Dish Type: Side Dish • Prep Time: 10 minutes • Cook Time: 25 minutes • Calories: 100 • Fat: 7g • Carbs: 3g • Protein: 5g • Sodium: 350mg • Sugar: 1g
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