Slow-Cooked Scallions with Ginger and Chile
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1/2 cup extra-virgin olive oil
- 3/4 tsp. kosher salt
- 1 tbsp. unseasoned rice vinegar
- 1/2 head of garlic
- 12 oz. scallions, roots trimmed
- 1 (2") piece ginger, scrubbed, very thinly sliced crosswise
- 2 dried chiles de ã¡rbol or 1/2 tsp. crushed red pepper flakes
- Carbohydrate 10 g(3%)
- Fat 18 g(28%)
- Fiber 3 g(10%)
- Protein 2 g(4%)
- Saturated Fat 3 g(13%)
- Sodium 248 mg(10%)
- Calories 204
Preparation 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. 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.
Preparation 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. 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.
