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Grilled Belgian Endive with Balsamic Butter

Cheryl Wixson
Balsamic Butter is divine on veggies and grilled meat!
Servings 6


  • 1 tablespoon olive oil
  • 3 medium-small heads Belgian endive trimmed and halved vertically
  • Sea salt and fresh pepper
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh rosemary


  • Preheat the grill. Lightly steam the endive, then coat with olive oil and sprinkle with sea salt and fresh pepper. Grill; cut side down, and sear, turning once, until golden brown but still firm in the middle. Transfer to heated serving platter.
  • To prepare the sauce, simmer the vinegar in a small saucepan for about one minute. Remove from heat and whisk in the butter, a small amount at a time, until smooth. Whisk in the chopped fresh rosemary. Season with sea salt and fresh pepper.
  • Drizzle the Balsamic butter over the endive and serve. Makes six servings.


Nutritional analysis per serving: 85 calories, less than 1 grams protein, 2.5 grams carbohydrates, 8 grams fat, 45 mgs. sodium, 1.5 grams fiber.