Green garlic and spring onions are harvested while still immature, before the bulbs has a chance to fully develop the cloves or bulbs. Green Garlic looks a lot like a scallion, with a mild garlic flavor that’s bright and fresh tasting. You can use both the white and green tender green parts of the stalk.
Roasting green garlic brings out its lovely springtime sweetness. You can eat the entire plant include the bulb and the tops (I love roasting the bulb and chopping the green tops in thin slices as a topping on pasta, rice, salads or really anything!) Roasted green garlic or spring onions are particularly tasty when served with slices of toasted baguette, a bit of fresh goat cheese to smear on along with the garlic, and chopped fresh spring herbs to sprinkle on before you dig in.
It makes a nice appetizer, but it also is tasty served just as-is alongside a juicy steak or a grilled or roasted chicken. Diners can use it as a condiment with the meat or simply eat it as a vegetable. Roasted green garlic can also help perk up a baked potato, a platter of roasted vegetables, or an antipasti assortment.
2-3 green garlic or spring onions
Preheat an oven to 375 F.
Lay the green garlic in a baking pan or on a piece of aluminum foil large enough to fold over and cover the green garlic or spring onions. Lightly drizzle the green garlic or onions with the olive oil and sprinkle it with the salt.
Cover with foil and roast for 30 minutes.
Remove the foil covering and continue roasting until tender and nicely browned, about 15 minutes.
Serve warm with a little extra drizzle of olive oil.