This isn’t so much a recipe as it is just basic instructions. But aren’t those the best “recipes”? When something is so easy to do that you can just rely on your own intuition to make something delicious? Even when your intuition sometimes leads to disastrous results, like when it was all “You should totally ask that guy out!” when in reality, no, you should have never asked that guy out, never.

Anyway.

I love spring onions. The first time I ever had them was at a friend’s lake house where her boyfriend threw some onto the grill and served them up wonderfully charred but otherwise unadorned. I still think about those from time to time (you also have fond food memories, don’t lie to yourself) — who knew that little onion bulbs could make such a big impression?

One of the vendors at the farmer’s market last weekend had a beautiful basket of spring onions, so of course I brought some home. I don’t have a grill, but figured roasting them along with some leftover carrots and potatoes would be just as good. And it is.

Spring onions are milder than full-on onions, and roasting them make them tender and sweet. But even though you trim off the green stalks (trust me, you don’t want to gnaw on those even when roasted), don’t throw those away! They’re like green onions x 100 on the intensity scale, and are such a great ingredient for when you make chicken stock. I keep all my bits of unused herbs and carrot tops and spring onion greens and what-have-you in a bag in my freezer until the next time I make stock. You should do that too.