Garlic. You either love it or you hate it. We’re fans over here at K2.0, and since we are also fans of roasting veggies, we’re doubling up with garlic scapes. Scapes are the stems and flowers that grow from the bulb of garlic that is underground. Biting into a raw scape tastes less pungent than raw garlic, but it’s definitely garlicy. I compare it to chives, but stronger and sort of grassy. Raw scapes pack quite a punch, but roasted scapes turn smooth and sultry. The sharp garlic taste disappears, and is replaced by a sweet, smooth taste akin to roasted garlic bulbs. We decided to roast our garlic scapes with breakfast radishes, which are long, cylindrical cousins in the radish family. They are crisp and only mildly spicy.
We are thanking the peeps at the Crepes of Wrath for this recipe. They had me at PINK and GREEN!
Simple prep. Wash everything, slice the scapes into thirds, slice the radishes into quarters, lengthwise. Lay them out on a sheet pan. Sprinkle a little olive oil over the veggies, and maybe some crushed red pepper, if you go in that direction. (We do!) If you have fresh thyme, lay a few springs in the pan as well.
Roast at 350º for 30 minutes. When they emerge from the oven, sprinkle the zest from one lemon over them, and also the juice from the same lemon.
This is one of the prettiest dishes we have ever made. Low cal, delicious, no sodium, and so very flavorful!
Roasted Garlic Scapes with French Breakfast Radishes
- 2 bunches garlic scapes
- 2 bunches French Breakfast radishes
- 1 juice and zest of one lemon
- 1 bunch fresh thyme
- 1 Tbsp olive oil
- Preheat oven to 350º. Wash and dry all produce.
- Slice radishes length-wise into quarters. Spread radishes and garlic scapes on a large sheet pan. Drizzle with olive oil and mix to coat.
- Sprinkle lemon zest on top.
- Pull leaves off most of the thyme stems by pinching your fingers at the base and pulling gently down the stem, against the growth. Sprinkle the leaves over the vegetables. Save a few leaved stems for garnish after roasting.
- If desired, crush a dried red pepper and scatter the pieces over the pan, or use dried red pepper flakes.
- Roast for 15-20 minutes. Vegetables should be warm but still crunchy. Garnish with the extra thyme stems.