Slow-Cooked Spring onions with Ginger and Chilli

Ingredients for Slow-Cooked Spring onions with Ginger and Chilli

• 350g spring onions, roots trimmed

• 1/2 head of garlic

• 1 (2") piece ginger, scrubbed, very thinly sliced crosswise

• 2 dried chillies de árbol or 1/2 teaspoons crushed red pepper flakes

• 120ml extra-virgin olive oil

• 3/4 teaspoons kosher salt

• 1 tablespoon unseasoned rice vinegar

Place a rack in middle of oven and preheat to 177°C. Toss spring onions, garlic, ginger, chillies, oil, and salt in a shallow 2-qt. baking dish to combine.

Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.