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?

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!!!

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.

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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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

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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

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