Baked Endives

Name: Baked Endives
Prep time: 10 min
Cook time: 20 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 3 endives; Juice of 1 lemon; Salt to taste; Black pepper to taste; 2 garlic cloves; Extra virgin olive oil; Raw almonds

Vegetables

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Endives are a wonderful vegetable that we often limit to cold salads, but roasting them completely transforms them. In this recipe, we bake them with a touch of fresh lemon juice, garlic, and chopped almonds for an irresistible crunchy contrast.

It is such a simple dish to put together, perfect for a light dinner or as a side alongside your favourite protein. Plus, it takes barely twenty minutes in the oven and fills the kitchen with a gorgeous aroma.

Prep: 10 minCook: 20 minServes: 3

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Ingredients

3 endives
Juice of 1 lemon
Salt to taste
Black pepper to taste
2 garlic cloves
Extra virgin olive oil
Raw almonds

Step by step

1Preheat the oven to 180 ºC.
2Cut the endives lengthwise into quarters and arrange them on a baking tray.
3Drizzle the endives with the lemon juice and a generous splash of extra virgin olive oil.
4Season with salt and pepper, and scatter the minced garlic cloves over the top.
5Top with the roughly chopped almonds.
6Bake for 15 to 20 minutes until tender and lightly golden.

Tips and tricks

If you are prepping ahead for your batch cooking, store them in an airtight container in the fridge for up to 5 to 7 days.

Freezing is not recommended for this dish, as endives have a high water content and will lose their texture once thawed.

Keep an eye on the oven during the last few minutes so the almonds get nicely toasted without burning.

Frequently asked questions

How do you keep endives from tasting too bitter when baked?

The lemon juice and extra virgin olive oil help balance and soften their natural bitterness while they roast.

Can I swap the almonds for another nut?

Yes, chopped walnuts, pine nuts, or hazelnuts work beautifully and keep that lovely crunch.

How should I store leftover baked endives?

They will keep in the fridge for up to 3 days in an airtight container. I recommend reheating them for a few minutes in the oven to bring back their texture.