Milder and sweeter than the cloves, garlic scapes are delicious roasted. Toss them together in a pan with asparagus, green beans, even radishes for a little more excitement.
These are excellent served with roasted meats, pasta dishes or on their own. Try dipping them in our garlic scape-oregano aioli.
- Garlic scapes
- Salt and pepper, to taste
- Lemon juice, to taste
- PRO TIP: While you can eat the entire scape, from the base of the flower bud (the bulge) to its tip can be a little tough and stringy. I trim off the bud before roasting them but you can leave them on if you desire.
- Preheat oven to 425F.
- In a rimmed baking sheet, toss scapes with enough oil to evenly coat them (about a tablespoon for 10-15 scapes). Sprinkle with salt and pepper
- Roast in the oven until tender, about 10 minutes.