Aromatic, lightly charred at the edges, and impossibly juicy at the center, these baked green onions in a soy-sesame glaze come together in just 20 minutes. They make a refined light appetizer, an elegant side for rice, noodles, fish, or poultry, and a warm finishing touch for bowls and salads.
Ingredients
- Green onions — 400g (14 oz)
- Soy sauce — 2 tbsp
- Sesame oil — 1 tbsp
- Rice vinegar — 1 tsp
- Honey — 1 tsp
- Garlic — 1 clove
- Sesame seeds — 1 tbsp
- Chili flakes — 1/2 tsp (optional)
- Black pepper — a pinch
- Lemon — 1/2 lemon (for serving, optional)
Step-by-Step Instructions
- Preheat the oven to 220°C (428°F), using top and bottom heat. Line a baking sheet with parchment paper.
- Rinse the green onions, pat dry, and trim only the dry ends. Leave the long stalks whole, or cut them in half if needed.
- Mix the soy sauce, sesame oil, rice vinegar, honey, minced garlic, chili flakes, and a pinch of black pepper.
- Transfer the onions to a bowl, pour over the marinade, and toss gently so the stalks are evenly coated.
- Arrange the onions in a single layer on the baking sheet. Roast for 10–12 minutes, until the tips are golden and the centers are tender.
- Sprinkle with sesame seeds and return to the oven for 1–2 minutes more, just until lightly toasted.
- Serve immediately. If you like, finish with a squeeze of lemon juice or a little zest for brightness.
Nutritional Information
| Item | Per Serving |
|---|---|
| Calories | 85 kcal |
| Protein | 1.9 g |
| Fat | 4.7 g |
| Carbohydrates | 8.0 g |
| Fiber | 1.8 g |
| Sugar | 4.0 g |
| Sodium | 500 mg |
What to Serve It With
- With miso rice or soy-seasoned rice, udon, or soba noodles
- Alongside baked salmon, teriyaki chicken, or tofu
- As a warm topping for grain bowls and salads
- With toasted bread and soft cream cheese
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Sugar-free: replace the honey with maple syrup or erythritol to taste.
- Gluten-free: use tamari or coconut aminos instead of regular soy sauce.
- More umami: stir 1 tsp white miso paste into the marinade until smooth.
- Spicier version: increase the chili flakes or add 1 tsp chili paste (gochujang/sambal).
- Skillet or grill: sear the onions over high heat for 6–8 minutes, or place them on a very hot grill for 3–4 minutes per side.
- Air fryer: cook at 200°C (392°F) for 7–9 minutes, shaking the basket halfway through.
Frequently Asked Questions
- Can I make it without sesame oil?
Yes. Use a neutral vegetable oil instead and add a little toasted sesame for aroma. - What can I use instead of rice vinegar?
Apple cider vinegar or lemon juice both work well; add to taste. - The onions are a little charred at the edges — is that okay?
A little caramelization on the tips adds a smoky note and makes the dish look especially appetizing. Just be careful not to dry out the centers. - Can I make these ahead?
Yes. Roast, cool, and refrigerate for up to 3 days. Reheat in a dry skillet or in the oven at 350°F (180°C) for 5 minutes.