5 Ingredients or Fewer

Roasted Garlic Scapes

June 18, 2013
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
In This Recipe
  1. 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.

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