If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Every spring I scour the markets until I can find my true love--garlic scapes. I buy them in bulk and consume them quickly in any way possible. Sautes, pestos, dips, anything I can think of. Roasted garlic turns mellow and practically sweet. I roast the bulbs whole, then press out the roasted cloves and spread it on bread like butter. Considering garlic scapes are already a bit milder than a full clove, I was curious to see what effect roasting would have. It was a bit like having roasted cauliflower or Brussels sprouts, just garlic flavored. The scapes mellowed to a sweet taste and the woody stalks softened to a chewy, almost crunchy texture. Making them was the easy part. Deciding what to do with them wasn’t as so. Since I didn’t really have a plan, I figured why not throw them on everything! From burgers, to chopped veggie salads to omelets or just eaten by the handful. I can personally attest to its success in most any dish. —Brooklyn Locavore
Makes about 3 cups
- 1 bunch garlic scapes, sliced into 1" pieces
- 2 teaspoons olive oil
- Salt & pepper to taste
- Preheat oven to 425°F. In a ziplock bag toss scape slices, olive oil, salt and pepper. Spread onto a rimmed backing sheet and roast for 25 minutes, tossing occasionally, until browned and crisp. Enjoy with most anything that needs some garlic favor or a bit of texture.