Roasting scallions brings out their sweetness; finished with a tangy miso dressing, this surprising, simple dish makes a great appetizer or side.
Yield: serves 2
- 2 bunches scallions (about 1 pound), trimmed
- 1⁄4 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. white miso
- 2 1⁄2 tsp. rice wine vinegar
- 1 tsp. sesame oil
- 1 1⁄2 tsp. honey
- Heat oven to 450°. Toss scallions with olive oil, salt, and pepper and spread evenly on a rimmed baking sheet lined with parchment paper. Bake, stirring once, until golden and wilted, about 15-20 minutes. Transfer scallions to a serving dish. Whisk miso, vinegar, sesame oil, and honey in a bowl until smooth; drizzle over scallions.