Garlic scapes roasted along with sweet potatoes become a veggie dish with infused flavor and nuance.
|Fresh garlic scapes|
Roasting with oil caramelizes the flavor of garlic scapes. They softened, as did the garlicy bite.
The flower bulbs transformed into amazing creations. The outside crispy and salty, the inside soft, succulent, pungent and nearly sweet.
I find, when roasting sweet potatoes, olive oil tastes the best, but other higher temperature oils like sunflower or peanut oil will crisp and color up the outsides better. I drizzle on some of each for the best of both worlds.
|garlic scapes and sweet potatoes ready to roast|
|Sweet potatoes and garlic scapes|
Roast Sweets and Scapes
5 garlic scapes
4 medium sweet potatoes
peanut oil (or sunflower)
Dice sweet potatoes into 1 inch chunks.
slice garlic scapes into 1/4" pieces. Leave the top bulb intact.
|Roast Sweets and Scapes|
Drizzle equally generous amounts of olive oil and peanut oil on the tray. Sprinkle liberally with sea salt. Toss it all by hand to coat in oil.
Cook in a 350° oven for 30 minutes, or until the sweet potato has softened through. Toss the potatoes once towards the end of cooking to crisp all sides.
Enjoy hot or at room temperature. 4-6 servings as a side dish.