Roasted Garlic Scapes
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
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1
bunch garlic scapes, sliced into 1" pieces
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2
teaspoons olive oil
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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.
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Vegetable|Spring|Summer|Grill/Barbecue|Make Ahead|5 Ingredients or Fewer|Serves a Crowd|Vegetarian|Vegan|Condiment
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Coat the scapes in a lidded bowl, and use the bowl afterwards for a salad. Better for the environment, and a tastier salad!
Amazingly simple! Amazingly good! Beautiful sweetness with a subtle bitter undertone. Spectacular looking scattered on a white plate. I cut mine to 2-3 inches, not 1. They look more dramatically caramelized at 25 mins, but the flavor is milder at 20 with a little les color. I like them both ways.
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