- 2 pounds Belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise
- 1/4 cup extra-virgin olive oil
- 1/4 cup walnuts, coarsely chopped
- 1/3 cup freshly grated Pecorino Romano cheese
- Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
- Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.