Free for All Friday: Roasted Garlic

Sunday’s Sneak Peek was a picture of some roasted garlic–one of my most favorite things.

Roasting anything makes it 10 times better and garlic is already above and beyond any flavoring, seasoning or herb, so you can imagine how great it tastes roasted.

My obsession with this stuff started in college when my roomie Stef would bring it back to SD with her after visiting home. We used to dump the creamy stuff onto asparagus and roast it—basically twice-roasted garlic. It’s a party in your mouth (cue Michael Scott).

I also use this for stirring in mashed potatoes, using in pasta and spreading on crusty bread. The good news is, roasting it is easy. The bad news is, one head of garlic doesn’t go very far. So I suggest roasting 2-3 at a time if you really love the stuff.

What You Do:

Cut off the top of the garlic, exposing the cloves

Remember, don’t worry about the germ. Roasting it will melt it away.

Place it in some heavy duty foil and drizzle with olive oil (1-2 Tbsp.)

Wrap up the olive oil-covered clove tightly in the foil, so the oil won’t leak once it’s roasted, and place on a roasting pan.

Roast like that in a 400 degree oven for about one hour. Your whole house will smell glorious.

Once it’s done, let it cool for a minute or two and you can pop out the cloves individually with a fork. Or, with a glove on or a towel in hand, squeeze them all out into a container and mash up.

That’s it! See how easy? Really requires no energy or talent.

Have a great weekend!

What do you use roasted garlic for?


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