Roasted Belgian Endive

Directions

1. 1
   Heat the oven to 425.
2. 2
   Discard any of the endives bruised or wilted outer leaves.
3. 3
   Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem.
4. 4
   Wash the endive under cold running water, then shake off the moisture.
5. 5
   Cut each head of endive in half lengthwise.
6. 6
   Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
7. 7
   Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper.
8. 8
   Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes.
9. 9
   (Its done when you can easily pierce the root end with a fork.)
10. 10
    Serve hot or warm.