Name: Roasted Endive and Pancetta
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 4 heads Belgian Endive; 4 tablespoons Olive Oil; 6 Bay Leaves; 1/2 teaspoon Thyme (dried); 10 cloves Garlic; 12 slices Pancetta

Roasted Endive and Pancetta

A very tasty and interesting vegetable side dish.

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Prep Time 25

Cook Time 55

Total Time 1 20

Cooking Temperature 200 C / 400 F / Gas Mark 6

Course Vegetables

Ingredients

4 heads Belgian Endive
4 tablespoons Olive Oil
6 Bay Leaves
½ teaspoon Thyme dried
10 cloves Garlic
12 slices Pancetta

Instructions

Start oven heating to 200 C / 400 F / Gas Mark 6.
Rub half the oil into an ovenproof baking dish.
Wash and trim the endive, quarter it lengthwise, and toss into baking dish. Peel the garlic cloves, and add them as well to the baking dish, along with the bay leaves and thyme. Use your hands to toss it all evenly, though sprinkle some pepper on top and drizzle the remaining olive oil over everything.
Roast uncovered in oven for 40 minutes. Remove briefly from oven, arrange the pancetta slices on top, then return to oven to roast for a final 10 to 15 minutes or until pancetta is starting to crisp. Serve hot.

Notes

Instead of dried thyme, you can use a few sprigs of fresh if you have.

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