This is one of those processes that I think everyone should have in their pocket. Roasted garlic softens garlic's bite. Even my self-professed vampire will eat more than one clove this way.
I usually roast three or four heads at a time and use the cloves throughout the week. This is so easy, I almost loathe to call it a recipe.
- large heads of garlic
- olive oil for drizzling
- freshly ground salt for sprinkling
- freshly ground pepper for sprinkling
- Also needed: foil, rimmed baking dish or garlic roaster
Preheat oven to 350 degrees Fahrenheit. Slice the tip off the garlic heads to expose cloves...and the base so that it can sit in a baking dish.
Place the garlic heads in a baking pan. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Sprinkle with freshly ground salt and freshly ground pepper.
Cover with aluminum foil. Bake at 350 degrees Fahrenheit for 55 to 60 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
You can use these in Roasted Garlic-Parmesan Tater Tots; blend into butter to place on top of cooked steaks or baked potatoes; or use it in place of garlic in any recipe. Enjoy.
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