Roasted Garlic Scapes

A springtime crop, garlic scapes are the long and thin curlicue flowering tips plucked from hard-neck garlic plants. Roasted, the scapes change; instead of their intense pungent bite, they become almost creamy and very mellow… their tips get crispy and a certain wonderful aroma infuses the kitchen air. A tray will last you maybe one night, unless you are an absent-minded muncher. In this case, perhaps try making two trays–too much garlic scape? I’m sorry, I don’t understand the question.

But, I also don’t understand when people think there’s too much garlic, period. I may be the problem here, not these roasted garlic scapes!

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Roasted Garlic Scapes

Course Side Dish

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 4 people

Ingredients

• two handfuls garlic scapes cleaned
• olive oil
• salt and pepper to taste

Instructions

1. Preheat oven to 250. Place garlic scapes on a baking tray, then toss with olive oil.
2. Salt and pepper to taste, then place in oven for one hour.
3. Halfway through, use a pair of tongs and flip the scapes around so all their sides and curves brown and roast evenly.
4. Allow to cool for ten minutes, then have at them.
5. Use leftovers as a vegetable side, or chopped up anywhere a background garlic flavor would be welcome. Your imagination will astound you!