Baked Scallions with Za’atar and Olives
Baked scallions with za’atar and olives is one of those side dishes that looks almost too simple to be interesting, and then surprises you completely. The scallions go into the oven raw, tossed with olive oil and za’atar, and come out tender, slightly caramelised, and deeply savoury. A squeeze of lemon and a scatter of olives added at the end is all it needs. The whole thing takes 5 minutes of prep and 20 minutes in the oven. Vegan, gluten-free, one tray, no special ingredients beyond the za’atar. It works as a side alongside polenta, grain bowls, roasted vegetables, eggs, or anything that wants something bright and herby next to it.
Za’atar is a Middle Eastern spice blend built around dried thyme, sesame seeds, sumac, and salt. It has a savoury, nutty, slightly tangy character that pairs particularly well with alliums. On scallions, it does something almost magical: the herbs char very slightly at the edges of the leaves, the sesame toasts, and the sumac’s acidity lifts the sweetness of the baked onion. If you have never cooked with za’atar before, this is an excellent first recipe for it.
This Recipe Works If You Need
- A quick vegan side dish? Yes. 5 minutes prep, 20 minutes in the oven, done.
- One tray, no fuss? Yes. Everything goes on a single baking tray. No bowls, no stirring mid-cook.
- Gluten-free? Yes, naturally. No gluten in any of the ingredients.
- Something to do with a large bunch of scallions? This is exactly what you need. It uses 20 scallions as a main ingredient rather than a garnish.
Why You’ll Love This Recipe
- The transformation is genuinely surprising. Raw scallions are sharp and pungent. Baked, they become sweet, silky, and mild. Za’atar adds a savoury, slightly tangy crust to the outer leaves.
- Za’atar does most of the work. One tablespoon of this spice blend adds layers of flavour that would otherwise require several separate herbs and spices.
- Lemon and olives at the end are essential. Do not skip these. The lemon juice cuts through the richness of the olive oil and brightens everything; the olives add a briny, meaty counterpoint to the sweet baked scallion.
- Goes with almost everything. Polenta, mashed potatoes, rice, roasted chickpeas, fried eggs, grilled halloumi. This is a useful side dish that pairs broadly.
Ingredient Notes
Scallions: Also called spring onions or green onions. Use the whole scallion, white and green parts together. Trim any very ragged or wilted outer leaves but otherwise keep them whole. Thicker scallions take slightly longer to cook; thinner ones may be done in 15 minutes. One layer on the tray is ideal for even browning, though a loose double layer works if the tray is too small.
Za’atar: A spice blend available in Middle Eastern grocers, specialty food shops, and increasingly in larger supermarkets. It typically contains dried thyme, sesame seeds, sumac, and salt, though the exact blend varies by brand and region. Lebanese, Syrian, and Palestinian versions are all slightly different. Any of them work here. If you want to make your own, combine 2 tablespoons dried thyme, 1 tablespoon sesame seeds, 1 teaspoon sumac, and a pinch of salt.
Olives: Added after baking, not cooked with the scallions. Kalamata olives are a particularly good match with za’atar. Any cured black or green olive works. Avoid very large olives that would overpower the delicate scallion; smaller varieties are better here.
Lemon juice: Fresh, squeezed over at the moment of serving. Do not bake with lemon juice; it turns bitter in a hot oven. The acid added at the end is what lifts and finishes the dish.
Tips for the Best Result
- Arrange in a single layer if possible. Overlapping scallions steam each other rather than caramelising. If your tray is small, use two trays or cook in two batches. The charred, slightly crisp outer leaves are the best part.
- Grease the tray well before adding the scallions. The outer leaves stick to an ungreased tray and tear when you try to remove them. A light coat of olive oil on the tray plus the olive oil tossed over the scallions is enough.
- Check at 15 minutes. Oven temperatures vary. The scallions are done when the white parts are fully tender and translucent and the green parts have some golden patches. A few slightly darker, almost-charred leaf tips are fine and add flavour.
- Add olives and lemon at the table, not in the oven. Both ingredients lose their character when baked. The olives should be cool and briny against the warm scallions; the lemon should be bright and fresh.
Substitutions and Variations
No za’atar: Use a mix of dried thyme, a pinch of sesame seeds, and a squeeze of lemon zest over the scallions before roasting. It is not identical but captures the essential character. Dukkah is a good alternative if you have it, with a nuttier, more complex result.
Young leeks instead of scallions: This is the Jamie Oliver original. Use baby leeks, halved lengthways, and increase the baking time to 25-30 minutes. The result is richer and more substantial.
Add feta: Crumble feta over the scallions for the last 5 minutes of baking. It softens and browns slightly and pairs beautifully with the za’atar and lemon. This makes the dish more substantial as a starter or light lunch on flatbread.
Add a soft-boiled egg: Serve the baked scallions alongside a jammy soft-boiled egg for a quick, protein-rich lunch. The yolk acts as a sauce for the scallions.
Storage
Best eaten immediately while the outer leaves still have some texture. Leftovers keep in the fridge for up to 2 days and reheat well in a dry pan over medium heat for 2-3 minutes, or in the oven at 180°C for 5 minutes. They soften further on reheating, which is still good but different from the fresh result. Do not freeze.
Also excellent at room temperature the same day, which makes them suitable for a mezze spread or buffet table. Try them alongside hummus or as part of a broader spread of Middle Eastern-inspired dishes.
Baked Scallions with Za’atar and Olives
Ingredients
- 20 scallions
- 2 Tbsps olive oil
- 1 Tbsp za'atar
- 2 Tbsp olives
- ½ tsp salt
- ½ lemon's juice
Instructions
- Rinse scallions very well. Remove any wilted leaves.
- Grease an oven tray with some olive oil.
- Add scallions – It’s best to arrange them in one layer only, but a maximum of 2 layers of scallions are ok too.
- Sprinkle with olive oil. Add za’atar and sea salt.
- Bake in the oven at 180C/356F for 15-20 minutes.
- When you serve them, add olives and pour over some fresh lemon juice.
Notes
Frequently Asked Questions
Za’atar is earthy, herby, nutty, and slightly tangy all at once. The dried thyme and oregano provide the herbal base, the sesame seeds add nuttiness and a little crunch, and the sumac contributes a lemony, fruity acidity. On hot food, the sesame toasts slightly and the herbs become more aromatic. It is one of the most versatile spice blends in Middle Eastern cooking and works on bread, vegetables, eggs, grains, and roasted meats equally well.
Yes. Baby leeks halved lengthways are the original inspiration for this recipe and work beautifully. They take longer to cook, about 25-30 minutes, and produce a more substantial, richer result. Standard leeks cut into thick slices also work but are less elegant to serve. The za’atar and olive treatment suits leeks just as well as scallions.
Baked scallions with za’atar work alongside polenta, mashed potatoes, rice, or any grain. They are particularly good next to mushroom-based dishes, where the bright acidity of the lemon and za’atar cuts through the earthiness. On a mezze spread with hummus, flatbread, and olives they fit naturally. As a quick lunch, serve on toast with a soft-boiled egg or some crumbled feta.
The white bases should be completely soft and tender when pierced with a fork or knife, and the green tops should have golden to lightly charred patches. At 180°C this typically takes 15-20 minutes depending on thickness. Thinner scallions are done closer to 15 minutes; thicker ones need the full 20. A few very dark tips are fine and add a pleasant slightly bitter note that balances the sweetness of the baked onion.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Wow, never baked scallions before, I didn’t know what I was missing! So exquisite!
Glad you liked the recipe, Olivia!
This looks amazing!
Thank you! Btw, you have such a great blog!! Love your photos and recipes 🙂 You’ve got yourself a new follower 😀