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Roasted Garlic Spears

May 30, 2012 by KimiHarris 16 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Garlic spears are the flowering tops of garlic and are one of those special treats that are only around for a little while each year. When roasted, any spiciness is tamed down, and they are a mild, tasty treat. You can eat them just like they are, straight from the roasting pan, or you can cut them into 2 inch pieces and add to pasta dishes or to scrambled eggs.

Plus, I love how easy they are to prepare. A quick rinse, and a toss of oil and salt and pepper, and they are ready to put into the oven. That is my kind of side dish!

I like to roast them until they are nicely browned and fairly soft. The stems can be a little tough, so roasting them until they soften is my preference.

Roasted Garlic Spears

1 bunch of garlic spears, rinsed
2 tablespoons of fat/oil of choice
Salt and freshly ground pepper
Preheat oven to 400F.

Trim the garlic spear (just a tad off the end). Place on a baking sheet, and toss with the fat/oil and generous sprinkles of salt and pepper. Place in the middle rack of the preheated oven. Stir every once in a while. Roast until the garlic spears are browning, and tender. (20-30 minutes) Serve right away.

 

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. Colleen Dechon

    May 30, 2012 at 9:46 am

    Hi,

    These look the same, but just wanted to make sure – are these also known as garlic scapes?

    Colleen

    Reply
    • KimiHarris

      May 30, 2012 at 2:02 pm

      I believe so!

      Reply
  2. WendyK

    May 30, 2012 at 12:26 pm

    They are indeed “scrapes”! All the rage in the farmers markets, and my garden now! I think they have a very toned-down garlic flavor. Both a vegetable and an herb! Great on the grill. I don’t actually eat the “flower-bulb”, but just the stem.

    Reply
    • KimiHarris

      May 30, 2012 at 2:04 pm

      The flower part was my 5 year-old’s favorite part. 😉 So I guess it’s a matter of preference. Glad to hear from another garlic spear lover!

      Reply
  3. WendyK

    May 30, 2012 at 12:27 pm

    Oops….it’s supposed to say Scapes!!!

    Reply
  4. Heather K

    May 30, 2012 at 5:13 pm

    I was wondering what to do with them! I had them for the first time this year but didn’t know how to prepare them. Thanks!

    Reply
  5. Linda

    May 30, 2012 at 5:32 pm

    And to think that the first year I grew garlic, I THREW AWAY the scapes, not knowing any better. Aaarrrggghhhh!

    Reply
  6. Stephanie

    May 30, 2012 at 6:53 pm

    Also delicious on pizza, in pesto, or any bean-based dip. Mmmm…

    Reply
    • Zaylinda

      May 30, 2012 at 7:09 pm

      I second Garlic Scape Pesto… so good!

      Reply
  7. Natali

    May 31, 2012 at 7:15 am

    I just want to reach into the screen and eat the entire plateful!

    Reply
  8. Beth

    June 1, 2012 at 6:20 am

    Tried this last night using scapes cut from my garden. Really enjoyed the mellow flavor. Wasn’t sure if I was supposed to eat the stem, bulb or both. Just ate the whole thing!

    Reply
  9. Jennifer Estoll

    June 5, 2012 at 5:49 am

    These are great! I just served them for breakfast next to scrambled eggs- yummy! What lovely timing… I saw this recipe just as the scapes had caught my notice in the garden. God is so kind! Thanks, Kimi!

    Reply
  10. Susan

    June 11, 2012 at 7:34 am

    Garlic Scape Pesto is wonderful!!! Roasted are great also! Pesto freezes well for use in winter.

    Reply
  11. Jill

    June 13, 2012 at 6:09 pm

    These sound yummy, and I’d love to know what you gals are throwing into the pesto with the scapes. Do you use basil, parmesan, pine nuts and oil then just whirl ’em in the food processor?

    Reply
  12. Peter

    May 23, 2013 at 8:10 pm

    Scapes are the tops of garlic. Spears are from Elephant garlic. The main difference is spears are more straight rather than curly, and are thicker, and have edible/tasty flowers. Scapes flowers can get stringy.

    Reply
  13. Jennifer

    May 31, 2015 at 9:16 pm

    Made these tonight. AWESOME!
    Thanks!

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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