Roasted Endives, Onions, and Sweet Potatoes

First time I roasted endives with onions and sweet potatoes, the smell stopped me mid-step – warm and caramel-edged, like maple and browned butter were whispering secrets through the oven door. The endives, pale and clean at first, turn these incredible honey-bronze tips, just slightly wilted – like falling leaves. And the onions melt, almost disappear into everything, while the sweet potatoes pull it all together with their quiet sweetness. Nothing fussy. It just works. Especially on cold nights when you want the kitchen to smell full of comfort. And… maybe one or two things slightly burned, in the nicest way.

Why You’ll Crave It

• The balance – bitterness from the endives, mellowed by heat, against those soft little cubes of sweet potato and sweet-slow onions.
• It’s simple, really just chop-toss-roast, but feels a little special – rustic and elegant at once.
• Works great as a side or honestly just as dinner with some crusty bread or warm grains underneath.
• Leftovers? Even better cold. Toss with a little vinegar and boom, lunch.

The first time I made this, my friend Julia said, “Wait, what did you do to the endives? They taste like butter.”

What You’ll Need

• 4 medium endives: fresh, firm ones with pale green tips – slice in half lengthwise to catch those golden edges
• 2 large yellow onions: peeled and sliced thin-ish, they shrink down and get all jammy in the oven
• 2 medium sweet potatoes: scrubbed and peeled if you like (I do), cut into smallish cubes, maybe half-inch or so
• 3 tablespoons olive oil: use a good grassy one if you can, it matters here
• Salt and black pepper: to taste – don’t be too shy with the salt here
• A few sprigs of thyme or rosemary (optional): fresh herbs lend a woodsy, grounding smell I really love – rosemary crumbles nicely

Easy How-To

Heat things up

Preheat your oven to 200°C (about 400°F). I like to slide the tray in while it heats so it’s hot when the veg hit – that first sizzle counts.

Prep your veggies

Cut the ends off the endives, slice them down the middle. Peel and thinly slice the onions – don’t worry if they’re uneven, it’s all flavor. Sweet potatoes into small cubes – they’ll roast quicker and caramelize better that way. Slightly bigger than dice, maybe.

Toss to coat

In a big mixing bowl, toss everything together. Drizzle the olive oil all over (don’t hold back), sprinkle salt generously, crack some pepper, and scatter herbs if you’re using them. Get your hands in there – it makes a difference. Everything should feel a little glossy.

Spread and roast

Line a baking sheet with parchment if you like easy cleanup. Spread everything out – you want one layer, no crowding or things will steam instead of roast. Into the oven it goes, 25 to 30 minutes. Stir once about halfway in – or don’t, if you want deeper caramelized bits on one side. Depends what you’re after that day.

Check and serve

Sneak a piece at 25 minutes – are the sweet potatoes tender? The endives looking beautiful and bronzed? If yes, take it out. If not, give it a few more. Serve warm, possibly directly from the pan if no one’s watching.

Good to Know

• If your endives are very bitter raw, roasting sweetens them a lot – patience and heat are magic together.
• Try not to eat it all off the tray before dinner – almost impossible… but try.
• Don’t slice the onions too thin or they’ll burn – slightly chunky holds their shape better when roasted high.

Serving Ideas

• As a side with grilled chicken or roasted fish… or honestly just a poached egg on top.
• Over warm quinoa or pearl barley – a bit of plain yogurt on the side would be lovely.
• With a crumble of goat cheese or toasted pine nuts if you’re feeling fancy.

Top Tricks

• Make sure your veggies aren’t wet – a quick towel dry after washing helps them roast properly instead of steaming.
• If your sweet potatoes are cooking too fast, scoop them out early and let the rest crisp a bit longer (rare, but it can happen).
• You can roast everything ahead, then rewarm it on a tray with a splash of olive oil. Gets better the second time, somehow.

Frequently Asked Questions

Can I use red onions instead of yellow?

Yes – red onions get deeply sweet when roasted, though they’ll tint the dish more. Just slice them a little thicker since they soften quicker than yellow onions.

Is this dish vegan?

It is, completely. Though if you serve it with cheese or buttered grains, that of course changes things. As-is, it’s vegan and gluten-free and all those good things.

Can I make this a day ahead?

Absolutely. Roast everything, let it cool, then chill it. Reheat gently in the oven or sauté it in a skillet with a bit of oil – the flavors deepen overnight.

Why use parchment paper?

Mostly for less mess – also helps stop the veg from sticking or scorching if your pan tends to run hot.

Do I need to peel the sweet potatoes?

Your call. I usually do, I like the clean texture, but if the skin is thin and the sweet potatoes are fresh, leave it on – more fiber, more texture.