Grilled Scallions
Smoky, tender scallions with perfectly charred edges and a sweet, mellow flavor. This simple side dish transforms humble green onions into something extraordinary with just a drizzle of oil, a sprinkle of salt, and a few minutes on a hot grill. Great alongside steak, burgers, or as a garnish for grilled meats.
For 4 servings
- prep · ~10 min
Preheat the grill.
Heat a grill to medium-high, about 400°F to 450°F. If using charcoal, let the coals burn until covered with grey ash.
TIPA hot grill gives the best char without making the scallions limp. - prep · ~2 min
Trim and oil the scallions.
Trim the root ends just to remove the hairy base but keep the bulb intact. Drizzle with olive oil and gently toss to coat evenly.
TIPLeave the root end attached so the scallions don't fall apart on the grill. - grill · ~6 min
Grill the scallions.
Place scallions directly on the grill grates perpendicular to the bars so they don't fall through. Grill for 2 to 3 minutes per side, turning once with tongs, until charred in spots and tender.
TIPWatch closely — scallions go from charred to burnt quickly. - garnish · ~1 min
Season and serve.
Transfer grilled scallions to a serving platter. Sprinkle with salt and black pepper, then finish with a squeeze of fresh lemon juice. Serve warm.
TIPA drizzle of balsamic vinegar or a pinch of red pepper flakes adds a nice twist.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat scallions dry after washing to help them char instead of steam.
- 2Leave the root end intact so the layers hold together on the grill.
- 3Lay scallions perpendicular to the grates to prevent them from falling through.
- 4Use tongs to turn them gently — single flip only for best char marks.
- 5Serve immediately after squeezing lemon; the acidity brightens the smoky flavor.
- 6Leftover charred scallions keep in the fridge for 2 days; reheat briefly in a dry pan.
Adapt it for your goals.
Spicy Smoky
Add a pinch of smoked paprika or chipotle powder to the oil before grilling for a deeper, smoky heat that complements grilled meats.
Asian GlazedAsian Glazed
Swap lemon juice for a splash of soy sauce and toasted sesame oil after grilling; top with sesame seeds for an umami-rich side.
Balsamic HerbBalsamic Herb
Drizzle with balsamic vinegar and scatter fresh thyme or oregano leaves after grilling for a tangy, herbaceous twist.
Why this is on our healthy list.
Low-Calorie Side
At only about 40 calories for an entire bunch, grilled scallions add volume and flavor without weighing down a meal.
Rich in Antioxidants
Scallions contain quercetin and sulfur compounds that support immune function and reduce inflammation.
Good Source of Vitamin K
A single serving provides a meaningful amount of vitamin K, which is essential for blood clotting and bone health.
Frequently asked questions
Yes, but standard green onions are thinner, so reduce grilling time to 1–2 minutes per side and watch them closely to avoid burning.
