Garlic spears are the flowering tops of garlic and are one of those special treats that are only around for a little while each year. When roasted, any spiciness is tamed down, and they are a mild, tasty treat. You can eat them just like they are, straight from the roasting pan, or you can cut them into 2-inch pieces and add to pasta dishes or to scrambled eggs.
Plus, I love how easy they are to prepare. A quick rinse, a toss of oil and salt and pepper, and they are ready to put into the oven. That is my kind of side dish.
I like to roast them until they are nicely browned and fairly soft. The stems can be a little tough, so roasting them until they soften is my preference.
Roasted Garlic Spears
1 bunch of garlic spears, rinsed
2 tablespoons of fat/oil of choice
Salt and freshly ground pepper
Preheat oven to 400F.
Trim the garlic spear (just a tad off the end). Place on a baking sheet, and toss with the fat/oil and generous sprinkles of salt and pepper. Place in the middle rack of the preheated oven. Stir every once in a while. Roast until the garlic spears are browning, and tender, about 20-30 minutes. Serve right away.