Today I'm making roasted endives with red pesto, a simple recipe for two that pairs the gentle bitterness of this vegetable with the rich, bold flavor of sun-dried tomatoes. While the oven does the hard work, I rehydrate the tomatoes and prep the fresh basil for the pesto. That way, I make the most of my time and the sauce is ready to spoon straight over the warm roasted endives.
The roasted endive turns wonderfully tender, and the pesto, made with extra virgin olive oil, garlic, and a touch of cayenne, adds so much character with just a handful of ingredients. I love serving it as a starter or side dish to switch up everyday vegetables; all you need to plan for is 40 minutes in the oven.
To keep changing up your veggies, I recommend my Eggplants with Cashew Pesto and Roasted Artichokes with Lemon, two great options to complete your menu.
