Recipe
Roasted Garlic
Yields4 Total40 minutes
appetizer
Description
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
Ingredients
- 1 or more whole heads of garlic
- Extra virgin olive oil
Directions
-
1
Preheat your oven to 400°F (205°C): 2. Peel and discard the papery outer layers of the whole garlic bulb. Leave intact the skins of the individual cloves of garlic.
-
3
Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic.
-
4
Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
-
5
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
-
6
Cover the bulb with aluminum foil.
-
7
Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
-
8
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife 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.
Notes
If you don't have a baking pan or muffin tin on hand, simple wrap the oiled heads in aluminum foil with the seam side up before roasting.
Nutrition Facts
Source · Simply Recipes