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Lets get our roast on, shall we?
I've often heard wonderful things surrounding roasted garlic.
It's sweet.
It's milder than fresh garlic.
It tastes like a buttery spread.
I figured if any of those three things were right, then I would like it. Garlic and I have always been friends, so why not try making it a different way?
Here is how this whole thing works.
1. Preheat the oven to 400 degrees.
2. Peel the loose paper ends off the garlic bulb.
3. Take a sharp knife and cut off the head of the garlic so the bulbs are exposed.
4. Drizzle the entire bulb with olive oil.
5. Wrap up in tin foil and bake for 45 minutes.
6. Allow to cool for 15 minutes.
7. Gently squeeze the softened bulb, releasing the roasted garlic.
Prevent yourself from eating the entire bulb. I had to! Mainly just for the fear of no one coming within a 10 foot pole of me. {The garlic would be worth it, but I'd get lonely.}
The night I roasted this bulb, all that garlicky goodness went into my killer mashed potatoes {recipe coming!}, but as I stood there in the kitchen I kept imagining all the wonderful things I could do with this.
Like...
Slathering on hot oven toasted bread.
Pureeing into a cream sauce for pasta.
Mixing into hearty soups and casseroles.
Heck, even eating it plain! {I've heard many do this when they feel a cold coming on.}
How to Roast Garlic {and Ways to Use it}
Print this Recipe!
1 whole garlic bulb
olive oil
tin foil
1. Preheat the oven to 400 degrees.
2. Peel the loose paper ends off the garlic bulb.
3. Take a sharp knife and cut off the head of the garlic so the bulbs are exposed.
4. Drizzle the entire bulb with olive oil.
5. Wrap up in tin foil and bake for 45 minutes.
6. Allow to cool for 15 minutes.
7. Gently squeeze the softened bulb, releasing the roasted garlic.
