Roasted Garlic Scapes
As the days heat up in early June, the tall garlic plants start to send out their scapes. The scapes twirl and twist between the plants, adding character to the tall, stiff stalks. Once the scapes have begun their complete twirl around, creating a circle in the middle of the scape, it is time to harvest. I snip them off at the top of the stalk, load up my basket and prepare a simple side for dinner.
Fresh garlic scapes taste similar to garlic with a range of spicy garlic flavors, similar to how radishes have a range of heat. The garlic scape flavor is more green and fresh than mature garlic, perfect for the beginning of summer.
Once they are cooked, that is where the magic happens. Their flavor changes into a sweet, mellow green, fresh and delectable. They remind me of asparagus and green beans combined, with similar textures and their own unique flavor.
This recipe is incredibly simple and is my husband’s favorite way to enjoy garlic scapes. When we roast a pan we cannot help but pull one or two off before dinner, enjoying them hot from the oven.
Roasted Garlic Scapes
One large bunch of garlic scapes
Olive Oil
Salt & Pepper
Preheat your oven to 400, with the oven rack in the second-highest position.
Spread your scapes out on a baking sheet, drizzle with olive oil, and toss them together to evenly coat with oil.
Spread the scapes out evenly on the baking sheet and season with salt and pepper to taste.
Bake 4 to 6 minutes depending on the size of your scapes, cooking until bright green and just bends when lifted from the baking sheet.
Enjoy on the side of grilled meats, or directly from the pan:)
