Roasted Belgian Endive

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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.

Makes 6 servings.

Calories 46, Fat 5 g, Carbs 1 g, Sodium 55 g, Fiber 0.9 g.