Slow-Cooked Scallions with Ginger and Chile
Photo by Chelsie Craig, food styling by Claire Saffitz
Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.
Ingredients
6 servings
12
oz. scallions, roots trimmed
½
head of garlic
1
2" piece ginger, scrubbed, very thinly sliced crosswise
2
dried chiles de árbol or ½ tsp. crushed red pepper flakes
½
cup extra-virgin olive oil
¾
tsp. kosher salt
1
Tbsp. unseasoned rice vinegar
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°. Toss scallions, garlic, ginger, chiles, oil, and salt in a shallow 2-qt. baking dish to combine.
Step 2
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.
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