Balsamic Roasted Garlic Scapes

Think garlic can’t be a side dish? Late spring through early summer the scape of garlic is ready for harvest. Take advantage of these delicate greens. Smaller scapes are more tender and require less cooking time. This is one of those simple dishes that really packs a punch.

Print RecipeBalsamic Roasted Garlic Scapes

Yum

The balsamic glaze adds a sweet and tangy richness to these tender scapes.

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Course Side Dish

Prep Time 5 minutes Cook Time 10-20 minutes

Servings

MetricUS Imperial

Ingredients


  1. 2 Large handfulls Garlic Scapes brown tips removed. Once chopped should be about 2 cups overflowing.

  2. 2 Tablespoons Balsamic Vinegar If you really love balsamic can increase to 3 tablespoons

  3. 1 Tablespoon Coconut Oil

  4. Pinch Sugar

  5. Salt and Pepper to taste

Course Side Dish

Prep Time 5 minutes Cook Time 10-20 minutes

Servings

MetricUS Imperial

Ingredients


  1. 2 Large handfulls Garlic Scapes brown tips removed. Once chopped should be about 2 cups overflowing.

  2. 2 Tablespoons Balsamic Vinegar If you really love balsamic can increase to 3 tablespoons

  3. 1 Tablespoon Coconut Oil

  4. Pinch Sugar

  5. Salt and Pepper to taste

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Rate this recipe!

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Instructions


Chop scapes to desired lengths (about the size of a small green string bean). Place scapes and coconut oil in a large fry pan. Cover with a lid and turn burner to medium heat, cook for 5 minutes.

Remove lid, sprinkle with sugar, salt, pepper and balsamic vinegar. Turn heat to medium-high and cook stirring occasionally for another 5 minutes or until scapes are tender and balsamic has thickened.

Serve hot with your favorite main!

Recipe Notes


This recipe is so simple and delicious, the kids will want to cook it! I have been known to double the dressing then use this as a salad topper; the sweet balsamic makes a great dressing over a spring mix.

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