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Roasted Endive with Satsuma Glaze

Prep time
30 mins
Side dishes | Vegetables
Special Diets
Food Allergies
Dairy-free | Gluten-free

Adapted from


The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.


1 1⁄2 Tolive oil (divided)
1 csatsuma juice (freshly squeezed - takes about 4 satsumas.)
6 heads of endive (trimmed, and halved lengthwise)
3⁄4 tsalt (divided)
1⁄2 tpepper (divided)
1 Tchives (chopped)
1⁄4 tcoriander
1 thoney
4 tlemon juice (fresh)
2 tsatsuma zest


Preheat oven to 450 degrees. Oil a jellyroll pan. Bring the satsuma orange juice to a boil over medium high heat. Cook until reduced to about 1/3 cup. Save 4 tsp of the juice for later. Arrange the endive in a single layer on the prepared jellyroll pan. Brush each endive with the satsuma juice. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Bake until golden, about 10 minutes. Combine 1 tbsp olive oil, remaining salt and pepper, chives, reserved juice, coriander, honey, lemon juice, and satsuma zest, and whisk thoroughly. Place the roasted endives on a platter, top with the satsuma sections, and drizzle with the glaze. Enjoy!