Roasted garlic

Roasting garlic is super easy and a great way to add flavor to dishes.

I roasted 6 heads of garlic the other day. Brian and I ate a whole head plain when it came out of the oven and was cooled enough to eat. I used some in a chicken and biscuits I made for Brian and mixed some in a dressing I made for More Cheese More Chocolate’s kale salad. It’s great used as a spread on sandwiches because it’s so mellow. It stores easily in the refrigerator for about a week.

Roasting your own garlic is easy as 1, 2, 3.

1. Cut. After peeling off the skin around the head of garlic, cut the tips off the cloves to expose them.

2. Wrap. Drizzle with olive oil(salt and pepper, if you desire) and wrap in aluminum foil. I use a square of aluminum foil, set the garlic oiled side up and bring the aluminum foil up around the garlic and twist closed at the top to make a closed packet.

3. Roast. Preheat the oven to 400F. When the temperature reaches 400F place packets of garlic in oven for 30-35 minutes. When doing multiple heads of garlic, I set the packets on a baking tray so they are easier to put in and pull out of the oven. Let cool for 15 minutes before opening packets as they’ll be very hot. Use immediately or store in air-tight container in the refrigerator for up to a week.


2 responses

  1. Pingback: Tahini-lemon kale salad « Spatoola

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