Slow roasted spring onions in olive oil, garlic, thyme and oil cured olives
Preparation time: 10 minutes
Cooking time: 1 hour
Yield: 8 servings
3 bunches ramps or spring onions, rinsed, trimmed
¼ cup extra virgin olive oil
1 tsp salt
¼ tsp freshly ground black pepper
½ tsp crushed red pepper flakes (or more if you like things spicier)
4 cloves garlic, minced
1 Tbl minced fresh thyme leaves
1 cup oil cured olives, pitted, roughly chopped
Juice of 1 orange, or ½ cup orange juice
Zest of ½ an orange
Heat oven to 300 degrees F.
Toss ramps or spring onions, olive oil, salt, pepper, red pepper flakes, garlic, thyme and olives in a baking dish until evenly coated with olive oil. Arrange in an even layer, cover with foil.
Roast, covered, until thick ends are tender when pierced with a knife, about 45 minutes.
Increase heat to 425 degrees F. Remove foil, drizzle with orange juice and orange zest and roast until lightly browned, about 15 minutes more. Serve hot, or let cool and serve at room temperature.