Roasted Endive with Satsuma Glaze
The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.
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Ingredients
For 6 Serving(s)
roasted-endive-with-satsuma-glaze
- 1 1/2 T olive oil
- 1 c satsuma juice
- 6 heads of endive
- 3/4 t salt
- 1/2 t pepper
- 1 T chives
- 1/4 t coriander
- 1 t honey
- 4 t lemon juice
- 2 t satsuma zest
Roasted Endive with Satsuma Glaze Directions
- 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!