Green Beans with Garlic Scapes Aioli

I'm pretty sure you guys already know that when I love something I get a little obsessed with it. Like, make it everyday for a week straight kind of obsessive. These roasted green beans smothered in creamy and super tasty garlic scapes aioli has been this week's current obsession. I've been wanting to share this recipe with you for days now but every time I make it I gobble these delicious little guys up while my camera stares at me from the other side of the room. Sorry about being such a bad sharer. You know I still ♥ you guys, right? Green Beans with Garlic Scapes Aioli Just look at those green beans that turned all toasty and extra tasty after a short stint under the broiler. Yum-o!

And if you haven't yet tried your hand at making homemade aioli now is definitely the time. It will only take you 5 minutes and it's so incredibly tasty. Just make sure that you start with a room temperature egg and use only fresh squeezed lemon juice. And be sure to whisk the lemon juice into the egg yolk before the oil! #muyimportante

Or … you can cheat and use store-bought mayo. I promise I won't tell anybody if you do. 🙂

Green Beans with Garlic Scapes Aioli

Garlic scapes … have you used them before? Have you HEARD of them before? They were new to me until this year and I've since fallen in love with them. They are the flower stalks from garlic plants (although they never actually flower, apparently). The ones I've bought from the store have been straight as sticks but, just like everything else bought at the farmers market, these garlic scapes have a lot more character. ♥ the curls.

They taste like a cross between a green onion and a clove of garlic. In other words, they're delicious.

This recipe will make more garlic scapes aioli than you'll likely use on the green beans. Use the leftovers:

  • On top of grilled salmon
  • In a sandwich
  • As a dip for French fries
  • On a cheese and charcuterie platter
  • Dolloped on some sweet summer tomatoes
  • Alongside some grilled corn on the cob

Green Beans with Garlic Scapes Aioli

There's really no way to casually transition into what I'm going to say next, so I'll just say it. It's my birthday tomorrow! Yippee!! I'm never one to shy away from a celebration so I'm pretty excited for the upcoming week. Yes, week. I believe in birthday weeks (and months!) I've been told by my handsome man to expect to be whisked away somewhere for a few days next week. #soexcited

I'm also thinking of treating myself to the camera I've been eyeing up for a while now. It's a bit of a splurge, but that's what birthdays are for, right?!

Green Beans with Garlic Scapes Aioli

If you make Green Beans with Garlic Scapes Aioli, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Green Beans with Garlic Scapes Aioli

Green Beans with Garlic Scapes Aioli

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Broil
  • Cuisine: North American


If you are looking for the perfect side dish, these Green Beans with Garlic Scapes Aioli are it! They are so delicious and easy to make. You'll love them!



For the garlic scapes aioli:

  • 1 large egg, at room temperature (see note for a vegan option)
  • 2 teaspoons fresh squeezed lemon juice
  • ¾ cup neutral flavoured oil (I like grape seed)
  • ¼ cup finely minced garlic scapes
  • 1 small clove garlic, finely minced
  • A pinch of sea salt, to taste

For the green beans:

  • 1 lb. green beans, washed and trimmed
  • 1 teaspoon olive oil


For the garlic scapes aioli:

  1. The aioli is best prepared a few hours in advance and left to sit in the fridge, covered, so the flavours can develop.
  2. Separate the room temperature egg and place the egg yolk in a small bowl with high sides. Discard of use the egg white for another purpose. Whisk in the fresh squeezed lemon juice.
  3. Slowly, a few drops at a time, whisk in the oil. Once the aioli starts to thicken you can begin the pour the oil in a little faster. If the oil starts to build up at all stop pouring and whisk briskly to incorporate it. Continue until all the oil has been incorporated and the aioli is nice and thick.
  4. Add the garlic scapes and finely minced garlic and stir together well. Season to taste with sea salt.

For the green beans:

  1. Set the oven to broil at 420 degrees and place the oven rack on the top shelf. If you cannot control the temperature of broil in your oven then move the oven rack to the second from the top position and keep a closer eye on the beans. Line a baking tray with parchment paper.
  2. Place the green beans on the prepared baking tray and drizzle them with the olive oil. Broil in the preheated oven for 10 minutes, or until they just start to brown. There's no need to turn them as they're best (I think!) when they brown only on one side.
  3. Serve the beans with the garlic scapes aioli on the side or drizzled over top.


*For a vegan aioli start with a good quality vegan mayonnaise (Vegenaise works great) and then add the lemon juice, garlic scapes, garlic and sea salt.