Roasting garlic changes both the flavor and texture and cuts down on the harsh, potency that raw garlic is (in)famous for. Each clove becomes soft and sweet and can be incorporated into a million ways.
This process is so simple and can be used in soup, mashed potatoes, pastas, and hummus. Use it as a topping on a steak or corn on the cob. It can be smeared on bread, tossed with sauteed veggies or spread onto a crust as the base for a pizza. Or my absolute favorite, as a secret ingredient in fresh guacamole.
ROASTED GARLIC
Ingredients
- 2 bulbs garlic
- olive oil
Instructions
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Preheat oven to 400°
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Slice off the top of the garlic, about 1/4″ – 1/2″. This will expose the tops of most of the cloves.
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Place the bulbs on aluminum foil* (dull side up!). Drizzle with olive oil and let the oil sink down into the exposed cloves. Sprinkle with salt and pepper and wrap each bulb completely in foil.
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Roast for 35 minutes or until garlic is soft and easily squeezes out of the casing.
Recipe Notes
*If you do not have foil, you can place each bulb into the cups of a muffin pan.
