Roasted Garlic
If you have never roasted whole heads of garlic, you should give it a try, especially if you use a lot of it. Garlic is such a flavor booster in a lot of dishes and true magic happens when it is roasted because what was pungent raw becomes sweet and mild.
Ingredients
- Whole garlic bulbs – loose papery outer layer removed
- Olive oil
Directions
- Preheat the oven to 400F.
- Cut down ¼ inch off the top of each garlic Place them in a bowl and toss them with olive oil.
- Wrap each one in aluminum foil and place them on a baking sheet. Roast them on the middle rack for about 40 to 45 minutes until a knife can easily be inserted through the foil into the garlic. Time will depend on the size of the garlic but not to worry because the longer they roast the sweeter the flavor.
- Allow the garlic to cool.
- Unwrap the bulbs and press on the bottom to push the cloves to the top.
- Use the roasted heads for general cooking and salads. Use it as a spread for bread, to mix into pasta, add to salad dressing, soups, stews and marinades and as a rub for oven roasted chicken.
- Extra garlic can be refrigerated for up to 2 weeks.
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