If an onion and a garlic had a baby, it would be a ramp.
There’s no surprise that food lovers all around get excited for ramp season. They grow in the wild and can be foraged. (They’re also known as “wild leeks.”) . I picked up a bunches at the farmer’s market last week and was then faced with the “what do I do with these ramps?!” dilemma.
I decided to roast them, fully submerged in olive oil. Both a win for the ramps, and a win for the olive oil. I’ll have some nice caramelized ramps, and I’ll also have some super flavorful olive oil to jazz up any and everything I cook over the next couple of weeks. I also added some shallots and young green garlic (which looks like a spring onion!) .
I love simple cooking techniques that elevate ingredients. I submerged the alliums in two cups of olive oil and roasted them in the oven at 400 for 40 minutes, a technique that makes the ramps and shallots nice and caramelized, while also flavoring the olive oil. I used Filippo Berio’s “Delicato” Extra Virgin Olive Oil for its particularly mild flavor so that the essence of the ramps would be really vibrant in the olive oil. I learned about this technique of roasting a few veggies in a ton of olive oil from Alison Roman’s Dining In. I also added a bit of salt and pepper for seasoning.
Once the warming aroma of ramps fills your home, it’s time to remove them from the oven. I let them cool for a while, then stuck the ramps and scallions in a large mason jar. I then funneled the olive oil right into the mason jar along with them. I have used this flavored olive oil when scrambling my eggs, drizzling over grain bowls or pasta… any and everything! And i just grabbed the ramps and shallots whole out of the jar to accompany my protein with dinner.
Roasted Ramps in Olive Oil Recipe
Ramps, shallots, young green garlic, sliced in half (about 2 pounds total)
2 cups extra virgin olive oil (I used Filippo Berio’s “Delicato”)
Place the halved ramps, shallots, and young green garlic in a shallow casserole dish. Pour the olive oil on top (It’s ok if the veggies aren’t completely submerged). Bake at 400 for 40 minutes. Remove from the oven and let cool.
Store the veggies completely submerged in the oil. A large mason jar works great for this. You can store in the refrigerator for two weeks. The oil may solidify in the fridge, but it is so flavorful and will make all of your dishes that call for olive oil so much more tasty!
This post was generously sponsored by Filippo Berio.