Roasted Garlic

Ingredients

• 1 or 2 heads of garlic
• A tablespoon or so of olive oil

Directions

1. Separate the cloves of the garlic heads; leave the skin on the individual cloves (only removing lose bits of skin).
2. Put onto a piece of aluminum foil and throw a tablesoon of olive oil on top of the cloves.
3. Rub the olive oil over the cloves
4. Turn the foil into a pouch and throw in the oven at 250°F for an hour

Notes

The roasted garlic bits seem to keep tolerably in the fridge for a day or two so there isn't really any reason to roast less than a full head of garlic. Obviously you can throw some spices in if you want, but I usually just roast the garlic because I use it in heavily spiced things anyway. Don't try to roast more than two heads worth of cloves in a bunch, but naturally you can throw a bunch of pouches into the oven if you have a need for an absurd amount of roasted garlic.

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Last Modified: January 26, 2009