Photo by Chelsie Craig, Food Styling by Claire Saffitz
Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.
Recipe information
Yield
6 servings
Ingredients
12 oz. scallions, roots trimmed
1/2 head of garlic
1 (2") piece ginger, scrubbed, very thinly sliced crosswise
2 dried chiles de árbol or 1/2 tsp. crushed red pepper flakes
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. unseasoned rice vinegar
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°F. Toss scallions, garlic, ginger, chiles, oil, and salt in a shallow 2-qt. baking dish to combine.
Step 2
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.
Recipe notes
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