Belgian endive is related to chicory and is a head of white leaves with yellow tips. It is moderately bitter.
Roasted Belgian Endive
5 heads endive
¼ cup extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Heat oven to 425.
Wash the endive under cold running water. Shake off the water.
Cut each head of endive in half lengthwise. 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.
Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. Serve hot or warm.