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1 | * Ingredients |
2 | |
3 | - 1 or 2 heads of garlic |
4 | - A tablespoon or so of olive oil |
5 | |
6 | * Directions |
7 | |
8 | 1. Separate the cloves of the garlic heads; leave the skin on the |
9 | individual cloves (only removing lose bits of skin). |
10 | 2. Put onto a piece of aluminum foil and throw a tablesoon of olive |
11 | oil on top of the cloves. |
12 | 3. Rub the olive oil over the cloves |
13 | 4. Turn the foil into a pouch and throw in the oven at 250°F for an hour |
14 | |
15 | * Notes |
16 | |
17 | The roasted garlic bits seem to keep tolerably in the fridge for a day |
18 | or two so there isn't really any reason to roast less than a full head |
19 | of garlic. Obviously you can throw some spices in if you want, but I |
20 | usually just roast the garlic because I use it in heavily spiced |
21 | things anyway. Don't try to roast more than two heads worth of cloves |
22 | in a bunch, but naturally you can throw a bunch of pouches into the |
23 | oven if you have a need for an absurd amount of roasted garlic. |