Hot Damn! I love garlic. I decided to celebrate with a new recipe: Roasted Garlic (below), and a round-up of recipes that feature garlic.
Roasted Garlic is easy to make and is great in recipes that call for garlic. It’s very mellow, rich, dare I say, creamy? It’s also super good on toast or warm, crusty bread.
- 1 or more (I suggest more) heads of garlic
- Your favorite cooking oil
- Remove the excess papery skin on the garlic heads, leave the bulb intact.
- Slice off the pointy tops (about 1/4-1/2 inch)of the garlic bulbs. You want to expose the garlic.
- Brush the heads of garlic with oil and wrap them in foil.
- Bake at 400 degrees for 40-50 minutes. The garlic is cooked once it is tender (poke it with a toothpick or knife usually after 40-ish minutes). but you can continue to roast it until all of the sugars caramelize, and it turns a light brown color. This caramelization makes the garlic very mellow and slightly sweet.
You can store the garlic in the fridge for 10-14 days, but it won’t last that long. It’s good in dips (like hummus), on its own, in soups, or any recipe that calls for garlic. Use roasted garlic in recipes where garlic is called for 1:1.
Garlic Recipe Round-up: