Commit | Line | Data |
---|---|---|
ba5275a0 | 1 | * Ingredients |
2 | ||
3 | - 1 or 2 heads of garlic | |
886477c7 | 4 | - Two tablespoons of olive oil |
ba5275a0 | 5 | |
6 | * Directions | |
7 | ||
886477c7 | 8 | 1. Preheat oven to 400°F |
3c404127 CE |
9 | 1. Remove papery skin, keeping head intact |
10 | 1. Chop tops of cloves off (to ensure cell walls are damaged and | |
11 | garlic flavor can develop) | |
12 | 1. Put onto a piece of aluminum foil and drizzle a tablesoon of olive | |
13 | oil on top of the cloves, making sure it soaks into cut | |
886477c7 CE |
14 | 1. Turn the foil into a pouch and roast in a preheated 400°F oven for |
15 | an hour | |
ba5275a0 | 16 | |
17 | * Notes | |
18 | ||
886477c7 CE |
19 | The roasted garlic bits keep for a few days in the fridge so there |
20 | isn't really any reason to roast less than a full head of | |
21 | garlic. Obviously you can throw some spices in if you want, but I | |
ba5275a0 | 22 | usually just roast the garlic because I use it in heavily spiced |
23 | things anyway. Don't try to roast more than two heads worth of cloves | |
24 | in a bunch, but naturally you can throw a bunch of pouches into the | |
25 | oven if you have a need for an absurd amount of roasted garlic. |