Roasted Garlic Scapes

This recipe for garlic scapes couldn’t be easier!  One big bonus is that you get rich garlic flavor without the need to peel and chop garlic cloves.  When roasted, scapes develop a mellow garlic flavor with the texture of asparagus.   YUM!  They are delicious as a side or in pasta, but I usually eat them as soon as they come out of the oven.

Anyone who’s grown hardneck garlic is familiar with the curly scapes they send out this time of year.   Scapes are the flowering stems of the plants, and cutting them off forces the garlic to put energy into a bigger bulb.   Chopped scapes are a versatile treat which add fresh garlic flavor to salads, stir fries, salsas, soups, and potatoes, as well as some wickedly delicious dips and pesto.

Roasted Garlic Scapes

Preheat oven to 425˚F.   Chop scapes into 3-4 inch pieces.   Place scapes on a baking sheet.  Drizzle lightly with olive oil, then toss to coat.   Sprinkle with salt, ground black pepper, and red pepper flakes.   Bake for 20 minutes, then turn scapes over.   Bake an additional 15-20 minutes until scapes are slightly blackened.  Enjoy!


Happy Eating!



3 Comments on "Roasted Garlic Scapes"

  1. Joy says:


    • Liliana says:

      Is it online for you to share? My mom gave me a repice from this month’s Rachael Ray magazine, but if you have another one I can try both! My kids birthdays are coming up and we need some ice cream for the party!

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