Roasted Endives with Thyme

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Roasted Endives with Thyme Olive Oil and Bread Crumbs | @naturallyella
Raw Endives | @naturallyella
Roasted Endives | @naturallyella
Roasted Endives with Thyme Olive Oil | @naturallyella

This year, we're planning on a fairly low-key Thanksgiving. With airline prices as high as they are, we couldn't justify flying anywhere only to head back out around the Christmas. Last year we did a sides-only Thanksgiving (per my husband's request) but this year we're doing a full-on Thanksgiving (for 3 people.) Oh the leftovers! While I'll be focused on the veggies, M will be focused on the pie (I'm thinking of making a few mini pumpkin and a few mini apple!)

When thinking about these big meals, I realized that this site is lacking on side dish recipes. I can only attribute this to the fact that for me, vegetables are the star and rarely pushed to the side. (Of course, I do get the occasional comment about what I would consider a main meal being great as a side but not suitable for a main meal- to each is own.) However, with the holidays approaching, I know that not everyone is as excited about the vegetables as I am (I'm looking at you, dad.) So I thought today I would share an easy, six ingredient (counting salt/pepper): Roasted Endives. This is the type of side dish that makes your holiday meal just a little easier.

And, if you want to make endives a bigger part of your meal, I've got a few gems from the archives! I personally think the leaves make some of the best appetizer scoops (anything I can eat with my hands, easily, is always a plus in my book!)

Roasted Potato, Endive, and Arugula Salad with Balsamic Vinaigrette
Roasted Beet and Avocado Endives (25 of 27)
Grilled Endives with Lentils



Roasted Endives with Thyme

  • Author: Erin Alderson
  • Yield: 4-5 1x


  • 4-5 Endives
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons fresh minced thyme
  • 3-4 tablespoons toasted bread crumbs


  1. Preheat oven to 425˚. Slice the Endives in half lengthwise and toss with 2 teaspoons olive oil, salt and pepper. Place in a roasting pan and bake for 15-20 minutes until Endives are tender and starting to brown.
  2. Heat remaining 4 teaspoons olive oil in a small skillet until warm. Remove from heat, add thyme and when endives are finished, drizzle the olive oil/thyme on top and sprinkle with toasted bread crumbs.

Disclosure: This post was sponsored by California Endive.

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12 comments on “Roasted Endives with Thyme”

  1. Low-key holidays are the best! We are doing a small vegan t-day with friends, and I couldn't be happier. Low stress, low expenses, and plenty of board games and conversation! These roasted endives sound perfect for a fall feast -- simple and delicious.

  2. I have actually never had endives before. This looks like a unique Thanksgiving side and we will have to give it a try! Thanks for sharing 🙂

  3. When does the thyme get added? With the salt and pepper before roasting? Or mixed in the warm olive oil before being drizzled? Thanks!!

  4. I love the simplicity here. And it's something other than bread to pair with a dip this Thanksgiving! Thanks for the idea!

  5. I agree with leaves being the best scoops! I made mexican lettice taco thingys the other week! All your endive dishes looks amazing, I so want to jump into your kitchen!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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