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Bon Appétit

Slow-Cooked Scallions with Ginger and Chile

By Claire Saffitz

3.1

(4)

Roasted scallions in oil with half head of garlic in oval baking dish.
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

  1. 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.

TagsScallionOnionRoot VegetableVegetableGingerHerbs & SpicesChileGarlicSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKetoEasy5 Ingredients or FewerRoastBon Appétit

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