Just tender-crisp, slightly sweet and caramelized, these Low FODMAP Roasted Endive pair perfectly with a baked chicken breast or pork chop. Simple side dish perfection!
I may be in the minority, but I LOVE veggies. And, I consider myself a pretty well-versed and adventurous home cook. With that said, I can’t believe that this was my very first time working with endive. I don’t know why because this low FODMAP veggie was really easy to prep (just wash, remove outer layers, trim ends and slice in half) and once it was roasted, we loved the almost brussels sprouts meets artichoke meets leafy green taste and texture. This may have been my first Low FODMAP Roasted Endive experience, but it definitely won’t be my last. 🙂
I paired this with a grilled pork chop, but I could also see it being delicious with chicken and maybe some Low FODMAP Roasted Tomatoes. Yum!
- 6 endive, trimmed and halved lengthwise
- 2 Tbsp. garlic-infused olive oil
- Salt and pepper, to taste
- Preheat oven to 425°F.
- Place endive halves on a rimmed baking sheet. Drizzle with olive oil. Roast, flipping once, for 20-25 minutes or until endives are just browned. Serve.
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