It takes less than ten minutes to make a delicious side dish of roasted garlic scapes! Roasted garlic scapes are a great vegetable side dish to add to any main dish, and we even eat them as a snack.
Garlic scapes are the flowering stalk of the garlic plant. We only get scapes from hard-neck garlic varieties. We don’t often see them in stores because most commercial garlic is soft-neck garlic.
If you grow your own hard-neck garlic and harvest the scapes, or if you can find some fresh garlic scapes at a local farmers’ market, consider yourself very lucky! There are so so many ways to use the delicious scapes (I’ve put all the garlic scapes tutorials and information that I have here on the blog in this post, check it out).
Easy Roasted Garlic Scapes Recipe…
One of my favorite ways to use garlic scapes is roasting them. Aside from the fact that they are delicious roasted, it also takes under ten minutes to make this dish. In this busy homesteading lifestyle, a homemade snack or side dish that is delicious and healthy and is done in under ten minutes is a winner!
Ingredients…
- Garlic scapes
- Olive oil
- Salt
- Black pepper
- Chili flakes
- Parmesan cheese
Kitchen Tools…
How to Roast Garlic Scapes…
Step one – prep the garlic scapes. Wash the scapes if you need to and dry them. Then, cut the tipy tips off (compost them or put them in the chicken bucket, we won’t use the tips). Cut the scapes into three-inch (or so) pieces. Line a baking sheet with parchment paper and set the scapes in one layer on the baking sheet.
Step two – season the scapes. Drizzle with olive oil, then sprinkle with salt, black pepper, and chili flakes. Use a spatula to move the scapes around until they are all coated with the oil and seasonings.
Step three – roast the garlic scapes. Preheat your oven to 435 degrees F. Roast the scapes for 6-7 minutes. Remove from the oven, let cool a few minutes, sprinkle parmesan cheese on top and serve!
How to Serve Roasted Garlic Scapes…
- As an appetizer – these are fun and easy to just pick up with your fingers and enjoy. Try serving them as an appetizer with lentil patties or zucchini and corn fritters.
- As a snack – they are better tasting and healthier for you than any chips you’ll ever find at a store! Roast some garlic scapes, set the pan on the counter and watch them disappear.
- As a side dish – roasted garlic scapes are a simple side dish that can be served next to any meat dish or seafood dish. Try serving them next to grilled tilapia, fried chicken meatballs, or Middle Eastern chicken and rice.
How to Store Leftovers…
Leftovers are easily stored in the fridge in an air tight container. When you are ready to serve again, warm them in the microwave or serve cold.
Frequently Asked Questions…
Yes! I love slicing carrots and beets from the garden and adding them to the scapes. You can also try broccoli or mushrooms… Really anything that you want that can be roasted in 6-7 minutes.
Oh, the sky is the limit here! Use whatever you like… Add cumin, maybe white pepper, or paprika. Leave the black pepper out… Really, try any variation and decide which one is your favorite.
I like to use Asiago instead of Parmesan sometimes. You can also leave the cheese out and not add it (and make this a great vegan side dish). Or, if there is a different kind of hard, dry cheese that you like, try grading it on top of the scapes and see how you like it.
You can use melted butter or sesame seed oil. Avocado oil should also work.
Roasted garlic scapes are such a fun dish to make and are so delicious! They are garlicy but their taste is not as strong as the actual garlic clove and they are so healthy. If you get your hands on some garlic scapes, make sure to give this simple recipe a try!
More Healthy Recipes…
- Garlic Scape Pesto
- Fermented Garlic Scapes
- Freezing Garlic Scapes
- Dehydrated Garlic Scapes
- Pickled Garlic Scapes
- How to Roast Poblano Peppers
- Cooked Fennel with Garlic and Lemon
- Oven Baked Sweet Potato Fries
Roasted Garlic Scapes
Roasted garlic scapes simply seasoned and topped with Parmesan.
Ingredients
- 30 garlic scapes
- 2 tablespoons of olive oil
- Salt to taste
- Black pepper to taste
- Chili flakes to taste
- 1 tablespoon of parmesan cheese
Instructions
- Preheat your oven to 435 degrees F.
- Wash the scapes if you need to and dry them. Then, cut the tipy tips off (compost them or put them in the chicken bucket, we won’t use the tips). Cut the scapes into three-inch (or so) pieces. Line a baking sheet with parchment paper and set the scapes in one layer on the baking sheet.
- Drizzle with olive oil, then sprinkle with salt, black pepper, and chili flakes. Use a spatula to move the scapes around until they are all coated with the oil and seasonings.
- Roast the scapes for 6-7 minutes. Remove from the oven, let cool a few minutes, sprinkle Parmesan cheese on top and serve!
Notes
Frequently Asked Questions...
- Can I add other kinds of vegetables?
Yes! I love slicing carrots and beets from the garden and adding them to the scapes. You can also try broccoli or mushrooms… Really anything that you want that can be roasted in 6-7 minutes. - Can I use different seasonings?
Oh, the sky is the limit here! Use whatever you like… Add cumin, maybe white pepper, or paprika. Leave the black pepper out… Really, try any variation and decide which one is your favorite. - Can I use a different kind of cheese?
I like to use Asiago instead of Parmesan sometimes. You can also leave the cheese out and not add it (and make this a great vegan side dish). Or, if there is a different kind of hard, dry cheese that you like, try grading it on top of the scapes and see how you like it. - What can I use instead of olive oil?
You can use melted butter or sesame seed oil. Avocado oil should also work.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 70Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 126mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 2g
Hi! I’m Lady Lee. I help homesteaders simplify their homesteading journey while still producing a ton of food! I am a single mother of four, I was born in Israel and raised in an agricultural commune called a Kibbutz. Now I homestead in central NC.