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Plate of escarole roasted in the oven.
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Oven-Roasted Escarole

Roasting is my go-to method for cooking veggies – so why should a head of escarole be any different? Roasting mellows out the bitterness and also adds some nice crunchy bits.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Vegan, Vegetarian, Whole30
Servings: 4
Calories: 124kcal



  • Preheat the oven to 400 F and grab a 9x13" glass baking dish.
  • Coat the baking dish in ghee or olive oil before putting the quartered escarole in a single layer.
  • Drizzle the remaining ghee or olive oil over the top of the greens and season with Sunny Paris, salt, and pepper.
  • Roast the greens in the oven for 15 minutes then flip them. Roast for another 8-10 minutes. The escarole is finished when it has blackened edges.
  • Take the dish out of the oven and drizzle on aged balsamic vinegar.
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Calories: 124kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Fiber: 4g | Sugar: 1g