Roasted Garlic
Roasting time and temperature came from the inimitable Mark Bittman in his cookbook, How to Cook Everything Vegetarian. (I know, I'm on a roll with that book.) I got the idea to forego the baking pan and just wrap the garlic in foil from another blog, Cooking...by the seat of my Pants. Let's hear it for zero cleanup!
Ingredients
- 1 head of garlic firm and unblemished
- drizzle of olive oil
- salt
Instructions
- Preheat the oven to 375℉.
- Peel the outer papery layers from the head of garlic, leaving the head intact.
- Behead the garlic head, exposing as many of the cloves as possible. (I went back with a paring knife and lopped the tops off a few cloves that I missed with my chef’s knife, but that was probably overkill. Heh.) They should look like tiny little eyeballs staring at you!
- Place the head, roots down, on a piece of aluminum foil about 12 inches square. Drizzle the exposed cloves with olive oil, spreading it evenly over the cloves with your fingers.
- Wrap the foil around the outside of the garlic head, forming a cute little parcel.
- Roast at 375℉ for 40 minutes to an hour. It’s ready when you can stick a knife easily into a couple of the cloves and the head is a browned around the edges. (Mine went a little more than 50 minutes and probably should have gone longer, but the anticipation was killing me!)
- Squeeze the roasted garlic cloves directly from their skins and smash onto sliced crusty bread or crackers. Sprinkle with salt and serve. (You could even mix the salt and roasted garlic in a separate bowl first if you want to get really fancy.)
- Dig in!
Nutrition
Calories: 31kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.2gSodium: 22mgPotassium: 56mgFiber: 0.3gSugar: 0.1gVitamin C: 4mgCalcium: 25mgIron: 0.2mg
Tried this recipe?Let us know how it was!