A backlog of two weeks' worth of scallions from the CSA prompted this side dish. Sometimes the simplest things are the finest.
Roasted Scallions
Two bunches scallions (about 20), trimmed, with as much green left on as possible
Olive oil
Sea salt
Preheat oven to 400. Place scallions on rimmed baking sheet, drizzle with olive oil and toss to coat thoroughly.
Roast, turning and stirring every five minutes, until bulbs are tender and green stalks are crisp and beginning to char, about 20 minutes but keep an eye on it. Sprinkle with salt and serve.
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