Roasted Belgian Endive
- 3 Belgian endive heads
- 2 tablespoons olive oil
- 1 lemon cut in half
- Salt to taste
- Freshly-ground black pepper to taste
Heat the oven to 400 degrees.
Cut the endive in half lengthwise and place on a jellyroll pan, cut-side up. Drizzle oil on all sides of the endive. Squeeze the lemon halves over the endive, then sprinkle with salt and pepper.
Roast on the bottom rack of the oven until tender and brown around the edges, 12 to 15 minutes.
This recipe yields 6 servings.
Each serving: 46 calories; 55 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 0 protein; 0.91 gram fiber.