Roasted Garlic

I’ve become convinced in the past 2 or 3 years that garlic is actually magical. Not only does this little bulb supposedly keep vampires away, but it also goes into almost EVERY dish I cook. On top of that, it’s not only for cooking with… it can be eaten on it’s own.  And it’s delicious.

I don’t mean that you should slice up a couple of cloves and start munching. Instead, roast an entire head of garlic and use as a spread for fresh homemade bread, as a cracker topping, mix it into dips, or spread it lightly on raw veggies.  *Disclaimer: do not do this right before a big date or a trip to your dentist.*

Roasted Garlic

Heat oven to 400. Very carefully cut off the top quarter-inch to half-inch of the garlic head, and any excess roots on the bottom. You’ll want a flat bottom if possible, without cutting into the actual cloves. You can peel off any excess layers of outer skin, but be careful leave the entire head intact. Drizzle EVOO in the bottom of ceramic dish; place the head of garlic in the dish on its bottom, and generously cover garlic head with EVOO. Finish with a pinch of salt, and roast for 20-30 minutes, depending on the size of the head you’re using. (If you prefer the garlic to be roasted brown, it may take 35-40 minutes for a large head of garlic.)

After roasting, let cool and remove from dish. You can separate the cloves and squeeze them from the bottoms, causing the garlic to “ooze” out of the cut tops; or, you can squeeze the entire bulb at once and watch the garlic ooze out of all the cloves! Be sure not to burn yourself though!!

Roasted garlic tastes great as a spread (as mentioned before), or also added to dishes, such as my Garlic Cream Cheese Mashed Potatoes (previous post plug :)

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Filed under 30 min. or less, Clean Eating, Condiments, etc.

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