Slow-Cooked Scallions with Ginger and Chile
Tender roasted scallions flavored with garlic, ginger, and chiles, slow-cooked in olive oil until golden brown and finished with a splash of rice vinegar. A flavorful side dish that's both aromatic and slightly spicy.
4 servings
1 hr 20 min
Ingredients
- •12 oz scallions
- •½ head garlic
- •1 piece ginger
- •2 whole dried chiles de árbol
- •½ cup extra-virgin olive oil
- •¾ tsp kosher salt
- •1 Tbsp unseasoned rice vinegar
Cooking Instructions
- 1.
Place a rack in middle of oven and preheat to 350°F. Toss scallions, garlic, ginger, chiles, oil, and salt in a shallow 2-qt. baking dish to combine.
10 min
- 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.
70 min
