Ingredients:
- 1 bunch garlic scapes
- olive or coconut oil
- sea salt
Preheat oven to 400 degrees.
Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and cut into thirds. Drizzle a light amount of oil on the scape and sprinkle it with sea salt. Roast at 400 for about 15 minutes; flip over half way through. The scapes are scrumptious to eat when soft and golden brown.
To grill, prepare the same way with the oil and sea salt but do not cut them into thirds. Leave whole, toss on the grill and remove when soft and golden brown.
For more information and recipes from Sherrie visit her blog, With Food + Love
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