Scallions Never Tasted So Good

I never liked scallions, a.k.a. green onions, because they are usually served raw, taste harsh, and make your breath smell bad. Recently, I had a salad at Boulettes Larder, where scallions were served roasted on top of a salad with some peaches. The salad was just OK, but man those scallions were good: toasty and earthy, the ends a bit crunchy, salty and redolent of good olive oil. They were like a better version of french fries. So I went home and gave them a whirl. And it was really easy: Rub olive oil on a bunch, add salt and pepper to taste, and stick in the oven (mine was at 400 degrees Fahrenheit) for six or seven minutes. Eat them plain as a snack, or add to a salad.