Once you roast garlic, you will become addicted! Roasted garlic is mellow, rich, with a creamy texture that is so perfect spread across a slice of baguette, in soups, mixed into mashed potatoes, or tossed with roasted veggies!
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Don’t roast garlic while hungry, I’m warning you.
Your house will be filled with the most amazing smell. The smell of warm olive oil and garlic roasting away for an hour is just so delicious!
And while the garlic is roasting, it turns from having a strong, sharp flavor, to a mellowed, sweet flavor. The cloves become soft, caramelized, with a creamy texture and their flavor is just so good in and on many things, from a toasted piece of bread, to creamy aioli, to crowd-pleasing mashed potatoes. Spread it on your sandwiches and use it to flavor stews, roasted garlic is something magical!
You start with a head of fresh garlic. When you roast garlic, it doesn’t matter whether the head of garlic is old or fresh, so use up those heads of garlic you forgot were in the pantry. Just make sure they aren’t rotten.
You’ll cut the garlic in half, then drizzle extra virgin olive oil over the garlic, put the top back on, and wrap in aluminum foil.
Put on an oven safe baking sheet or baking dish, roast for an hour to an hour and a half, depending on how well caramelized you want your garlic.
Your garlic will be perfectly soft and golden at the one hour mark.
I promise you, you will be amazed at how versatile and delicious roasted garlic is. In fact try it in your chicken noodle soup, just do it. And I know you’re having chicken noodle soup because it’s colder than crap outside right now and there’s a ‘flu-demic’ going around. Put a couple of cloves in your pot of soup, you’ll thank me later.
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- 1 head of garlic
- 1 tbsp extra virgin olive oil
- Preheat oven to 400 degrees F.
- Cut head of garlic in half, width-wise, then place both halves on a sheet of aluminum foil big enough to wrap around the garlic head. Drizzle oil over the cut sides of the garlic halves, then replace the top half onto the bottom half and wrap the aluminum around the garlic to cover it completely. Place on a baking sheet or baking dish and place into preheated oven. Bake for at least one hour.
- Take out of oven and open foil, let cool for 2-5 minutes, then use roasted garlic as needed.
- Keep in fridge for up to two weeks.
Amount Per Serving:Calories: 40