Roasted Garlic Spears
These roasted elephant garlic spears are a quick, no-fuss side dish with crisp-tender stalks, lightly charred edges, and a squeeze of fresh lemon at the end. A hot oven gives them great flavor fast, and the simple seasoning keeps the garlic flavor front and center.
Servings: 4 servings
Ingredients
- ¾ pound fresh elephant-garlic spears
- 2 tablespoons avocado oil or olive oil
- Kosher salt
- ½ lemon cut in quarters for squeezing
- ½ lemon sliced for garnish
Instructions
- Preheat the oven to 500 degrees F.
- Trim about an inch off the ends of the spears and discard, place the garlic spears in a zip-top bag or in a dish and add the oil.
- Gently, roll the spears around to coat evenly in the oil. Spread the spears in a single layer, on a baking sheet.
- If you have a smaller baking sheet, alternate the heads of the spears on either end of the baking sheet so they lay in a single layer. Sprinkle them with salt.
- Transfer to the upper rack of the oven and roast for 8 to 10 minutes. Remove the garlic spears from the oven and transfer them to a serving plate. They will be tender and crisp, sprinkle with more salt if desired, and squeeze lemon juice over them. Garnish with lemon quarters.
Notes
Keep them in a single layer: Arrange the garlic spears in a single layer so they roast instead of steam. If your baking sheet is small, alternate the thicker heads at opposite ends of the pan so they do not overlap. For a larger batch, use two baking sheets.
Check for doneness early: Roasting time will vary depending on the thickness of the stalks and heads. Start checking at 8 minutes by removing one spear and testing for tenderness. If needed, roast for 1 to 2 minutes longer.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 160mg | Fiber: 2g | Sugar: 1g
