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send to friend | print Roasted Garlic

Roasted garlic is much much less garlicky and way sweeter when it's been roasted. Plus you can do a million things with it - add to mashed potatoes, soups, dressings, sauces, etc. Oh - and the bottom of the head has the fuzzy, brown part.

Ingredients

  • Head(s) of garlic - number depends on how much you'll need
  • Olive oil
  • Kosher salt

Steps

  1. Preheat oven to 325
  2. Keeping head whole - remove the papery outer skin
  3. Cut off the top of all the cloves with sharp knife - exposing all the cloves
  4. Place the head(s) in a baking dish or in tin foil making a small packet
  5. Drizzle with olive oil and sprinkle lightly with salt, and add about a tablespoon of water
  6. Seal up packet, or put lid on baking dish bake for about 1 hour or until soft
  7. Garlic cloves will squeeze easily out when done