A touch of honey and orange juice mellows the sharpness of the endives and entices even the pickiest eater to give this dish a try. If you can't fit it all on one baking sheet, spread it out between two, so everything has room to roast. To get some prep done in advance, halve and wash the leeks ahead of time.
- Prep time 40 minutes
- Total time 40 minutes
Ingredients
Roasted Leek and Endive:
Cirtrus Dressing:
Method
Roasted Leek and Endive: In large bowl, toss together leeks, endives, oil, salt and pepper. Spread on foil-lined rimmed baking sheet. Roast in 425°F (220°C) oven, turning once, until tender and lightly golden, about 25 minutes. Let cool for 5 minutes.
Citrus Dressing: Meanwhile, in large bowl, whisk together parsley, oil, orange zest, orange juice, lemon juice, honey, garlic, salt and pepper. Add leek mixture; toss to coat. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Makes 12 to 16 servings.
Nutritional facts per each of 16 servings: about
- Fibre 1 g
- Sodium 43 mg
- Sugars 2 g
- Protein 1 g
- Calories 55.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 6.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 8.0
