Garlic is always good, but when it’s roasted, that’s when garlic is at it’s best!
I don’t like to normally post too many images, but roasted garlic deserves it.
This isn’t just any garlic either. Oh no, these beauties came straight from the ground here in North Buffalo. Our friends branched out their garden a little more to include garlic and it went nuts, so there is plenty to go around. In fact, I’ll most likely be featuring garlic in several more posts.
The truth is, I good with garlic all the time. It’s the easiest way to include tons of flavor without adding calories or altering taste. It goes fantastic in everything: from Italian to Asian, from North America to South America, garlic works in everything. But it really shines on its own, so here we go:
- Garlic Bulbs
- Extra Virgin Olive Oil
Let’s Get Cooking:
- Preheat the oven to 350.
- Clean the Garlic Bulbs to remove any dirt. Leave the paper in tact around the bulbs best you can.
- Dowse the garlic with Olive Oil. I used a spray bottle and spritzed the garlic well while they were cradled in a mini loaf pan lined with plenty of aluminum foil.
- Wrap the garlic bulbs in aluminum foil and bake at 350 for about 35 minutes.
- Allow the garlic to cool for several minutes.
Your house is going to smell like sweet, amazing, roasted garlic. If you walk out and back in again, you’re going to be one happy home cook!
So what to do with roasted garlic? Honestly, I can eat it straight out of the wrapper. That bitterness cooks off and you’re left with a soft, sweet, garlicky goo that melts in your mouth or spreads easily over crackers. You can also blend it with chickpeas for roasted garlic hummus, mash it with potatoes, throw it in with pinto beans, or a variety of other things; the sky’s the limit!
Don’t forget to pin this easy how to!