Garlic. Used in culinary dishes for thousands of years. And with good reason. It tastes amazing. Plus, it is good for your heart, fights cancer, and most importantly: garlic wards off vampires. Which is why I eat it, personally. 😉
You can eat the green shoots of garlic, which I do a lot in the Spring, as it grows everywhere. (You might have wild garlic in your yard too.) But the bulb is where it’s at. It doesn’t take many cloves to season a dish… it’s pretty potent, in a good way. But there is another side to garlic. A mellower side. And that is Roasted Garlic.
The first time I had roasted garlic was in a restaurant. It was an appetizer. They gave us a whole bulb of roasted garlic, and we scraped out each bulb, spread it on bread, and were in heaven. From that day on, I ordered it wherever I could. And since we didn’t go out much, I mostly just thought about it… and wished I were eating it. It never crossed my mind that I could make roasted garlic at home! Or that it was super simple.
Step 1: Assemble your tools and ingredients.
- a bulb of garlic
- a sharp knife
- an oven-safe dish
- olive oil
- aluminum foil
Step 2: Off with its head!
Cut off the top of the garlic bulb. You don’t have to cut into all of cloves.
Step 3: Drizzle the oil.
Drizzle some olive oil into the garlic bulb.
Step 4: Cover and bake.
Cover the garlic with foil and pop in the oven at 375° Fahrenheit (190° Celcius) for an hour.
That’s all you have to do! Super simple and so good. I’ve read that you can store it with oil or something, but we always eat it very quickly. I just put it in the fridge and add it to whatever deliciousness I am making.
What should you do with your roasted garlic? Eat it on sandwiches, of course! Some sandwiches that use roasted garlic:
And here is a cheat sheet for your Pinterest Page: