Name: Roasted endives with dates and walnuts
Prep time: 15 min
Cook time: 40 min
Yield: 4 people
Cuisine: France
Ingredients: 8 endives; 100 g ofdates; 50 g ofalmonds (or walnuts, pecans); 2 pods ofgarlic; 0,5 l ofvegetable broth; olive oil; salt, pepper

side dishes baking creative cuisine

Updated on 29 March 2026 by

charlie

9 reviews 4 : Very good

Diet

Lactose-free

Level

Elementary

Preparation

15 minutes

Cooking

40 minutes

One day when I didn't have much time or much in the fridge, I whipped up these roasted endives with dates and almonds, and I was delighted with the result!

The dates balance out the bitterness of the endives and pair perfectly with them. The almonds add crunch and a toasty aroma.

They’re baked in the oven, which makes this recipe very easy to prepare.

You can serve these roasted endives with dates and almonds as a side dish with meat or fish, or simply with rice.

For

people

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8 endives
100 g of dates
50 g of almonds or walnuts, pecans
2 pods of garlic
0,5 l of vegetable broth
olive oil
salt, pepper

1
Prepare the vegetable broth according to the manufacturer's instructions.
2
Wash the endives by gently pulling the leaves apart to let the water run through. Be sure
to dry them thoroughly afterward, as water tends to make them taste more bitter!
3
Cut the endives in half lengthwise, and remove the core, which is the most bitter part.
4
Drizzle a little olive oil onto a baking sheet.
Place the endive halves on the sheet and turn them over once or twice so they are well coated with oil.
5
Peel and remove the germ from the garlic cloves. Finely
chop them and sprinkle them over the endives.
6
Meanwhile, pit the dates and slice them into rounds.
Coarsely chop the walnuts.
7
Add the date-walnut mixture, then season with salt and pepper.
Pour half of the broth into the baking dish and bake at 180°C for 20 minutes.
8
Remove the dish from the oven, turn the endives over, and add the remaining half of the broth.
Return to the oven for 20 minutes.