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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Oven-Roasted Garlic Spears (Garlic Scapes)

May 20 By Renée 5 Comments

This simple, flavorful Oven-Roasted Garlic Spears recipe [i.e., garlic scapes] takes less than 10 minutes to throw together and makes a fresh, tasty side dish for any spring or summer meal. 

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Garlic Spears – also known as “garlic scapes” – are the flower tops of the elephant garlic plant. They available for a few fleeting weeks in the spring and early summer at your grocery or local farmers market. They make a beautiful presentation and a tasty addition to your table. 

Raw Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

I have to admit that, until recently, garlic spears were new to me. How I missed out on them until then, I’ll never know, but before I even tasted them, I was hooked! In fact, when we brought this bunch home, I took ten times more pictures of them than I needed – look how beautiful they are!

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Garlic spears can be eaten raw or cooked. When raw, they carry a pretty hot punch, and can be used to spice up things like baked potatoes or salads.

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

Garlic scapes can also be steamed, lightly sautéed, or roasted. They have a very mild garlic flavor that mellows the longer they are cooked, and can be served alone, chopped into pasta or casseroles, or pureed into soup, sauce, pesto, or hummus.

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

We chose to keep things simple and simply oven-roast them. The results were wonderful; far beyond our expectations!

TIP: I used an amazing Meyer lemon olive oil, which (while definitely not a requirement here) enhanced the flavors even more. The flavor was only the slightest bit garlicky: they tasted somewhat like asparagus, but closer to an artichoke. (I don’t like asparagus much, and I loved these, if that helps any.)

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

Oven-Roasted Garlic Spears

This simple, flavorful Oven-Roasted Garlic Scapes recipe [i.e., garlic spears] takes less than 10 minutes to throw together and makes a fresh, tasty side dish for any spring or summer meal. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Vegan, Vegetarian
Keyword: garlic
Servings: 4 servings
Calories: 85kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 pound Garlic Spears (i.e., garlic scapes)
  • 2 tablespoons Olive Oil
  • Kosher salt
  • Freshly ground pepper
  • Fresh lemon Juice
US Customary - Metric

Instructions

  • Cut off the ends of the garlic scapes.
    Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman
  • Toss in a little olive oil, salt, and pepper.
    Lay out in a single layer on a heavy baking sheet.
    Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman
  • Roast in a 375° oven for 30-35 minutes, until the tips are lightly browned and the stalk is tender.
    Toss garlic scapes midway through roasting time if desired.
    Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman
  • Sprinkle with lemon juice before serving.
    Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

Nutrition

Serving: 1serving | Calories: 85kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for a tasty side dish? Try one of these delicious recipes: 

  • Cranberry Orange Pearl Couscous
  • Spaghetti Squash with Garlic & Almonds
  • Sweet Yellow Saffron Rice
  • Garlic Roasted Baby Squashes
  • Cashew Asparagus Pilaf

Roasted Garlic Spears (or Garlic Scapes) Recipe | The Good Hearted Woman

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Garlic Spears – also known as “garlic scapes” – are the flower tops of the elephant garlic plant. They available for a few fleeting weeks in the spring and early summer at your grocery or local farmers market. They make a beautiful presentation and a tasty addition to your table. | The Good Hearted Woman

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Gluten-free, Side Dishes, Vegan, Vegetarian Tagged With: garlic, Seasonal Eating, spring, Summer, vegetables

Garlic Roasted Baby Squashes

June 16 By Renée 10 Comments

These Garlic Roasted Baby Squashes are so easy to prepare, and deliciously tender and sweet. Grab some up while they’re in season! 

Garlic Roasted Baby Squashes | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Costco has bags of darling little baby squashes right now, and I just couldn’t resist grabbing up a bag!

Baby Squashes in a bowl

These roasted baby squashes are so easy to prepare, and the end result is deliciously tender and sweet, making them a great side for just about anything. (Check our Side Dish Recipes page for more great ideas!) 

This roasting method will work just as well with larger summer squashes – you just need to cut them up into bite-sized pieces.

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Garlic Roasted Baby Squashes

This simple, easy preparation preserves and enhances the delic
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: American
Keyword: summer, zucchini
Servings: 6
Calories: 88kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Heavy Baking Sheet

Ingredients

  • 2 lbs baby summer squashes or the equivalent
  • 3-4 Tbs olive oil
  • 2 large cloves garlic sliced very thin
  • small handful fresh oregano stems removed (or 2 tsp dried)
  • Salt and pepper
US Customary - Metric

Instructions

  • Preheat oven to 350°. Cover a heavy metal baking pan with parchment paper.
  • Cut the stems off of the squashes and put them into a medium bowl. Sprinkle in olive oil, garlic slices, salt and pepper. Toss to coat.
    Baby Squashes in a bowl
  • Spread in a single layer on prepared baking sheet and bake for 15 minutes.
    Toss gently, and then bake an additional 10 minutes, or until squashes are fork-tender.
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Nutrition

Calories: 88kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 395mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 27mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Garlic Roasted Baby Squashes on baking tray

Grammar Lesson of the Day: “Squash” or “Squashes”?

Like “fish” or “fishes,” using the word “squash” versus “squashes” is dependent upon whether you are speaking about one variety/species or more than one.  If you are speaking or writing about one or more than one of the same species (e.g., a bowl full of zucchini) you use the word “squash.” However, if you are speaking or writing about more than one species (different types of squash) then you use the word “squashes.”

You’re welcome.

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Dairy-free, Gluten-free, Side Dishes, Vegan, Vegetarian Tagged With: garlic, summer squash, vegetables, zucchini

How to Roast Garlic

September 3 By Renée Leave a Comment

Roasted garlic is so simple to make. It’s wonderful in sauces, casseroles, vegetable dishes, or by itself spread on a good piece of bread.  Tomorrow’s post will include a garlic sauce that includes it, so I thought I’d better include a quick “How to Roast Garlic” post today!

How to Roast Garlic 1

Preheat oven to 450º. You will need a head of garlic, a pinch of coarse salt, about a teaspoon of olive oil, and a large square of aluminum foil.

How to Roast Garlic 2

Cut the top of of the garlic head to expose the tops of the cloves.

How to Roast Garlic 3

Drizzle with olive oil and sprinkle with salt.

How to Roast Garlic 4

Pull the corners of the foil up and twist. Put the wrapped head of garlic in the oven. You can put it in a muffin tin to keep it upright. Bake for 45-60 minutes, or until the cloves feel soft and the top looks caramely.

How to Roast Garlic 5

Garlic will be *very* hot when it comes out of the oven. Wait for it to cool, and then remove cloves individually, or just squeeze it all out at once.

Filed Under: Cooking Basics, Recipes Tagged With: garlic

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