Roasted Spring Onion With Tarragon Recipe

Spring onions: These are young onions with a mild flavor, perfect for roasting.

Olive oil: Adds richness and helps in caramelizing the onions.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and depth.

Tarragon: A fresh herb that brings a unique, slightly anise-like flavor to the dish.

When roasting spring onions, ensure they are evenly spaced on the baking sheet to allow for proper caramelization. This prevents steaming and ensures each onion develops a rich, golden-brown color. Additionally, tossing the onions halfway through the roasting process can promote even cooking and enhance their natural sweetness.

• spring onions - Substitute with leeks: Leeks have a similar mild onion flavor and can be roasted to achieve a comparable texture and taste.

• spring onions - Substitute with scallions: Scallions, also known as green onions, offer a similar flavor profile and can be used in place of spring onions.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• olive oil - Substitute with avocado oil: Avocado oil is another healthy oil with a high smoke point, suitable for roasting vegetables.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity to season the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different color and aroma.

• freshly ground black pepper - Substitute with crushed red pepper flakes: For a spicier kick, crushed red pepper flakes can be used, though they will add more heat than black pepper.

• chopped fresh tarragon - Substitute with dried tarragon: Use about one-third the amount of dried tarragon as a substitute for fresh tarragon.

• chopped fresh tarragon - Substitute with fresh basil: Fresh basil offers a different but complementary flavor that can work well in the dish.

• Allow the spring onions to cool completely to room temperature before storing.
• Transfer the cooled spring onions into an airtight container or a resealable plastic bag.
• If using a resealable plastic bag, remove as much air as possible before sealing to maintain freshness.
• Store the container or bag in the refrigerator. The roasted spring onions will keep well for up to 3-4 days.
• For freezing, place the cooled spring onions on a baking sheet lined with parchment paper, ensuring they are not touching each other.
• Freeze the spring onions on the baking sheet for about 1-2 hours, or until they are solid.
• Once frozen, transfer the spring onions to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents for easy identification.
• Store the roasted spring onions in the freezer for up to 2-3 months.
• To reheat, thaw the spring onions in the refrigerator overnight if frozen.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• Alternatively, you can reheat the spring onions in a skillet over medium heat with a little olive oil until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover roasted spring onions on a baking sheet. Cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain their caramelized texture and flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the roasted spring onions in the skillet and cook for about 5-7 minutes, turning occasionally, until they are heated through. This method can add a slight crispiness to the onions.

• Microwave Method: Place the roasted spring onions on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This is the quickest method but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the roasted spring onions in the air fryer basket in a single layer. Heat for about 5 minutes, shaking the basket halfway through to ensure even heating. This method can help retain some of the original crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the roasted spring onions on a toaster oven tray. Cover with aluminum foil and heat for about 10 minutes or until warmed through. This method is convenient for small portions and maintains good texture.

• Oven: Used to roast the spring onions at a high temperature to achieve tenderness and caramelization.

• Baking sheet: Provides a flat surface to place the spring onions on while roasting.

• Knife: Essential for trimming and cleaning the spring onions before cooking.

• Cutting board: A safe surface to trim and clean the spring onions.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and chopped tarragon accurately.

• Mixing bowl: Optional, but can be used to toss the spring onions with olive oil, salt, and pepper before placing them on the baking sheet.

• Tongs: Useful for turning the spring onions halfway through roasting to ensure even cooking.

• Serving platter: To present the roasted spring onions beautifully after they are cooked and garnished with tarragon.

• Spatula: Helps in removing the roasted spring onions from the baking sheet without breaking them.

Preheat the oven early: Start preheating your oven while you prepare the spring onions to save time.

Use pre-trimmed onions: Purchase pre-trimmed spring onions to skip the cleaning and trimming step.

Line the baking sheet: Use parchment paper or a silicone baking mat to reduce cleanup time.

Chop tarragon in advance: Prepare and store the chopped tarragon in an airtight container to sprinkle immediately after roasting.

Batch cooking: Roast a larger quantity of spring onions and store leftovers for quick meals throughout the week.