Maple Butter Roasted Endive Recipe

Maple syrup perfectly balances the bitterness of endive in this simple side. Jump to the Maple Roasted Endive Recipe or read on to see our tips for making it.

Maple Butter Roasted Endive Recipe

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How to Make Maple Roasted Endive

Endive is a little bitter, but in a good way. Maple syrup is sweet and a little smoky, in a good way. Why not combine them? This is amazing served with roast turkey or chicken, especially if you had some mashed potatoes and gravy on the table at the same time.

How to Make Maple Roasted Endive

Start by cutting the endive into similar sized wedges. Add to a baking sheet and cover  with a mixture of melted butter, maple syrup, salt and fresh thyme. Bake in a 350 degree oven for 20 to 25 minutes until tender and the edges start to brown.

Adding the maple butter

By the way, you can make the recipe with carrots or parsnips, too! If you do, peel the parsnips and/or carrots and cook in boiling water until the crunch is gone and they start to become tender, then follow the recipe as shown below.

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Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Maple Butter Roasted Endive Recipe

  • PREP
  • COOK

This takes less than 10 minutes to prep and about 25 minutes to roast. I love how the maple syrup balances the bitterness of the endive.

Makes 4 servings

You Will Need

6 medium-sized endive

2 tablespoons butter

2 tablespoons real maple syrup

2 teaspoons chopped fresh thyme leaves

1/4 teaspoon sea salt


    1Heat oven to 350 degrees F.

    2Halve the endives or if large, cut them lengthwise into four wedges then remove as much of the core as possible (the core can be bitter). Arrange endive into one layer on a baking sheet.

    3In a small saucepan, melt the butter the stir in maple syrup, thyme and salt. When hot, pour over the endive and bake until tender and the edges begin to brown, 20 to 25 minutes.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:  Adam and Joanne Gallagher
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5 comments… Leave a Review
  • Mark Jones September 19, 2013, 7:12 pm

    This was truly tangfastic and a great way to use up some of the maple syrup sitting on my shelf for the past few months. Served as suggested with a freshly home killed capon, carrots, curly kale and capsicums it was one of the best meals I have ever had. Unfortunately I ate it alone.

  • Cookin' Canuck December 1, 2011, 1:24 pm

    What a beautiful way to prepare endive! The maple would be a lovely foil for the slightly bitter taste.

    • Joanne December 1, 2011, 1:27 pm

      Thanks so much — it really was. Adam is not usually one for endive due to it’s bitterness, but with the maple syrup, he love it!

  • Nancy@acommunaltable November 17, 2011, 11:55 am

    Hi Adam and Joanne!!
    Thank you so much for including my Butternut Squash and Cranberry Pilaf!!
    I love endive but have never paired it with maple syrup… I know, I know… “why not”
    ?? I am asking myself that very question right now….

  • Bev Weidner November 16, 2011, 8:42 pm

    I could cry looking at this.


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