Whole Roasted Scallions

{Gluten Free, AIP, Paleo, Low Carb, Ketogenic, Whole 30, Vegetarian + Vegan}

Crispy, caramelized stems and slightly sweet bulbs make for excellent snacking!

A new favorite! My Whole Roasted Scallions were a big hit with Wonderhubs, and are sure to be a staple in our kitchen going forward. Modern scallions still closely resembled their wild onion ancestors, in both appearance and nutritional density. Wanna eat Paleo? Then definitely include scallions! For more on the medicinal properties and health benefits of these “green onions,” check out my informative post Scallions: the Ancestral Onion.

Roasting scallions produces crispy chip-like greens with tender, sweetened bulbs. The end result is snack-tastic straight out of the oven. Make a double batch and maybe you’ll have enough to serve as a  flavorful side dish or appetizer. Or chop them up and sprinkle ’em over salads or mashed sweet taters. Yum.

Garnish with finely chopped scallion greens for a colorful starter.


  • 1 bunch of scallions
  • 1 tablespoon oil or fat of your choosing (I like oil olive)
  • 1/8 teaspoon sea salt


  1. Pre-heat the oven to 375 degrees F.
  2. Wash and dry the scallions, trim the ends, and slice the bulbs in half length-wise.
  3. Gently toss the scallions with the oil and salt and spread them on a baking tray without letting them get too cozy with one another.
  4. Bake for 20-25 minutes, checking after 20.
  5. Remove from heat and let cool. Or start eating them immediately and possibly burn your tongue. Both are valid options.
  6. Feel happy, you just ate an often over-looked super food!

“Health and cheerfulness naturally beget each other.” ~ Joseph Addison

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