Roasted Ramps


Young ramps with small bubs are best for roasting. When roasted perfectly, the greens are crispy and the bulbs have a hint of caramel. The trick is to have the bulbs cook through without burning the greens. If using ramps with large bulbs, cut them off and cook separately. My friend Ellen throws these right on the grill. She always has great food ideas so I plan to try it with my next bunch.

2 bunches ramps
3-4 tablespoons olive oil
Sea salt and freshly ground black pepper


  • Heat oven to 375°F.
  • Trim the ends off of the ramps and clean them well under cold, running water. Be sure to clean ramps well, like leeks, they tend to hide dirt. Pat dry.
  • Toss with olive oil, salt and pepper in a large bowl. In a single layer spread on a large rimmed baking sheet.
  • Bake for 10 to 15 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.