Recipe: <!-- -->Roasted Belgian Endive<!-- -->
Delicate Belgian endive becomes sweet and meltingly tender when roasted, and the parchment paper we use makes clean up a snap. Garnish the finished dish with finely chopped chives or a squeeze of...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 6 large Belgian endives (about 2 pounds total), trimmed and halved lengthwise
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse sea salt
- 1/2 teaspoon coarsely ground black pepper
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