Roasted Endive with Satsuma Glaze

Satsuma juice, reduced and intensified, coats and complements the pleasantly bitter roasted endive in this side dish.

Yield: 6 servings (serving size: 4 endive halves, 2 teaspoons glaze, and about 2 tablespoons satsuma sections)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 32%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.3g
  • Carbohydrate: 18.9g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 300mg
  • Calcium: 62mg


  • 1 cup fresh satsuma orange juice (about 4 satsumas)
  • 12 large heads Belgian endive, trimmed (about 2 1/2 pounds)
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons grated satsuma orange rind
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon ground coriander
  • 3 satsuma oranges, peeled and sectioned


  1. 1. Preheat oven to 450°.
  2. 2. Place satsuma orange juice in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 14 minutes). Set aside 4 teaspoons reduced juice.
  3. 3. Cut endive in half lengthwise. Arrange endive halves in a single layer on a jelly-roll pan coated with 1 1/2 teaspoons oil. Brush endive with 1/4 cup reduced juice; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 10 minutes or until golden.
  4. 4. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, reserved 4 teaspoons reduced juice, chives, and next 4 ingredients (through coriander) in a small bowl; stir well with a whisk.
  5. 5. Place endive on a platter; top with satsuma sections. Drizzle with glaze.
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