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Roasted Green Onions (Roasted Scallions)

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Incredibly flavorsome roasted green onions or roasted scallions on a bed of creamy polenta with cheese and a drizzle of cream on top!

 

Baked Green Onions or Spring Onions

Roasted green onions – where have you been all my life?

 

green onions on polenta with cheese

 

I absolutely love scallions or green onions, I have been eating them all my life and my favorite way of eating them is actually raw, dipped in a little bit of salt before each bite, with a slice of bread smeared with cheese and some tomatoes.

Roasting green onions never occurred to me before, but sometime this winter I stumbled upon a few recipes on Pinterest all starring roasted scallions, green or spring onions. I was intrigued and decided to try something similar right away. It was amazing!!!! I

I had actually baked enough onions to feed me and my husband, but I ended up eating them all by myself for lunch and had to cook something else for him in the evening (or he just had some bread and cheese, I don’t remember… 🙂 ).

Since then I’ve roasted scallions several times again, not only as a main dish with polenta but also as a side dish for chicken. They are just so good!!!

 

Roasted Green Onions on Creamy Polenta

 

Differences between green onions, scallions and spring onions

  • Green onions and scallions are the same thing, the long and slender onions, which are harvested when very young, before having the chance of forming the bulb.
  • They are less intensive in taste than the spring onions, so the best way to eat them is raw or very slightly cooked.
  • The spring onions are harvested later, so they have a rather plump bulb at the base. They are normally planted in autumn and harvested in spring, that is why they are called spring onions.
  • Another reason people might confuse these different sorts of onions is the fact that the green onions/scallions are actually called spring onions in the UK and Canada.
  • So the best way of telling them apart is the bulb: thick bulb – spring onions. No bulb – green onions/ scallions.
  • I use them mostly interchangeably, I buy, cook, and eat what I find.
  • Still, if you don’t like a too strong onion taste, then use green onions/ scallions when you plan to leave the onions raw, the spring onions have a stronger taste.
  • I used green onions or scallions in this recipe, but you can definitely replace them with spring onions.

 

Roasted Green Onions on Creamy Polenta

 

Polenta

  • When making basic polenta I normally only use water and less than in this case.
  • I chose to use some milk and more liquid because I wanted a creamier polenta.
  • You can, of course, make the polenta according to your taste, and please read the packet’s instructions, the liquid amount you need and the time of cooking can vary.
  • If you use only use water and leave out the cheese, this dish will be vegan.

How to serve?

  • Serve the baked green onions or scallions on polenta, as suggested.
  • However, that is not the only way to serve them.
  • Have them as a side dish for chicken or fish dishes.
  • They would also make a great side dish for meatballs or pork tenderloin.
  • And for a change, you could also try these amazing roasted leeks.

 

More green onion recipes?

Baked Sweet Potatoes with Camembert – Velvety, baked sweet potatoes topped with Camembert and green onions.

Easy Quiche with Cheese and Green Onions – Perfect for brunch, a picnic or another casual gathering with friends.

Beef, Rice Noodle Bowl – A simple and very aromatic rice noodle bowl with beef, soy sauce, green onions and sesame seeds, really quick and delightful.

Spaghetti with Green Onions – Comforting spaghetti with a creamy yet skinny sauce full of veggies.

Sticky Roasted Chicken Legs – Sweet and sticky chicken legs glazed with mango chutney and roasted with potatoes and green onions.

 

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baked green onions or scallions as a side dish

 

 

roasted green onions on a platter with polenta and cheese

Roasted Green Onions (Roasted Scallions)

Incredibly flavorsome roasted green onions or roasted scallions, which can be served as a side dish or on a bed of creamy polenta with cheese.
5 from 2 votes
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Course: Side Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 2
Calories: 444kcal
Author: Adina

Ingredients 

  • Green onions See note:
  • 2 bunches green onions scallions or spring onions
  • 1/2 teaspoon hot paprika powder
  • 1 teaspoon sweet paprika powder
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt
  • Polenta optional:
  • 150 g/ 5.3 oz/ 1 cup polenta
  • 400 ml/ 13.5 fl.oz/ 1 ¾ cups milk
  • 500 ml/ 17 fl.oz/ 2 ¼ cups water
  • fine sea salt to taste
  • 100 g/ 3.5 oz feta cheese sheep or cow
  • a few tablespoons of single cream to drizzle on top

Instructions

Roasted green onions:

  • Preheat the oven to 210 degrees Celsius/ 425 degrees Fahrenheit. Top and tail the green onions, leaving the trimmed green tops on. Wash them and pat them dry. Slice the onions lengthwise in half.
  • Whisk together both kinds of paprika and olive oil. Massage the onions with the mixture and place them on a baking sheet lined with baking paper. Sprinkle with coarse salt and roast for 15 minutes, flipping halfway through.

Polenta:

  • Heat the milk and the water in a large pot. Add salt to taste, about 1 teaspoon. Just before the liquid starts to boil, add the polenta slowly while stirring all the time.
  • Cook the polenta according to the packet's instructions, mine takes about 40 minutes but the cooking times can differ a lot.
  • Pour the polenta on a platter, arrange the onions on top, sprinkle with cheese, and drizzle with a little bit of cream, if desired.

Notes

The roasted green onions can be served as a side dish for many mains. The polenta is optional, but such a great combination.

Nutrition

Serving: 1/2 of the dish | Calories: 444kcal | Carbohydrates: 21g | Protein: 17g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Cholesterol: 95mg | Sodium: 2921mg | Fiber: 2g | Sugar: 3g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Recipe Rating




Rosa | For the Love of Italian Cooking

Tuesday 1st of August 2017

This sounds delicious!! I love the flavours! I haven't made polenta in a long time (my kids didn't like it when I made it years ago, when they were younger), but I should give it another go. This sounds like a great recipe. :-) Do you your kids like polenta?

Adina

Tuesday 1st of August 2017

My kids love polenta, especially my son, he wishes me to cook it at least once a month, their favorite way to eat it is with cheese (feta or gouda) and yogurt. The roasted green onions are more something for the mama. :)

Brie

Wednesday 9th of March 2016

I am just loving your series Adina! Green onions are my favorite. I can't wait to try this gorgeous creamy cheesy dish although I might have trouble sharring those roasted green onions too :)

Lisa | Chocolate Meets Strawberry

Saturday 5th of March 2016

Adina this looks so delicious and comforting! The perfect kind of dish to sit down to after a long day when it's cold outside. I think it's lovely that you've given the dish your own Romanian touch to remind you of home! :)

Adina

Saturday 5th of March 2016

Thank you, Lisa. Polenta and scallions are really so "home" for me.

Monica

Friday 4th of March 2016

I also enjoy green onions and mostly use it in stir-fries or as a garnish but in the summer, I sometimes have my husband throw it on the grill to char and put into our salads. It gets so nice and sweet. I love how this looks on top of that creamy polenta. I want to dig in! : )

Adina

Saturday 5th of March 2016

I will have to grill them as well in summer, never thought of it before.

Kate @ Framed Cooks

Friday 4th of March 2016

I can't believe this perfect combo never occurred to me, so thank goodness it occurred to YOU! Have you ever tried Anson Mills polenta? It's the best. :)

Adina

Saturday 5th of March 2016

I don't know Anson Mills polenta, we don't have it here. I buy my polenta mostly in the Turkish store, it takes 40 minutes to cook but it's worth it.