Ingredients

• 12 oz. scallions, roots trimmed
• 1/2 head of garlic
• 1 (2") piece ginger, scrubbed, very thinly sliced crosswise
• 2 dried chiles de árbol or 1/2 tsp. crushed red pepper flakes
• 1/2 cup extra-virgin olive oil
• 3/4 tsp. kosher salt
• 1 Tbsp. unseasoned rice vinegar

Instructions

1. Place a rack in middle of oven and preheat to 350°F. Toss scallions, garlic, ginger, chiles, oil, and salt in a shallow 2-qt. baking dish to combine.
2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.