Friday, May 3, 2013

Roasted Garlic

Garlic is one of my favorite flavors. I usually just use the jarred minced garlic and throw some of that in everything. However, I really wanted to try this roasted garlic as it looked so easy and delicious! The hardest part was getting the cloves out because they were still hot. If you just let them cool a bit, that should make them much easier! The recipe isn't all that technical, but will be based on how many garlic cloves you're roasting.

I made this for tomorrow's recipe of roasted garlic mashed potatoes. Stay tuned to see how those turned out!


Roasted Garlic-adapted from The Pioneer Woman
Total Time: 45 Minutes
Serves: However many you decide to buy

  • Several large garlic heads
  • Kosher Salt
  • Seasoned Pepper
  • 1-2 tablespoons olive oil
Preheat oven to 375 degrees. Cut the top off the garlic heads (as shown above) and leave the skin on. Sprinkle with kosher salt and seasoned pepper. Use a baking pan that will fit all the garlic heads. Drizzle the olive oil and move the pan around to coat the entire pan. Place garlic heads, bottoms down, on the baking pan, and drizzle thoroughly with olive oil to prevent burning. Cover tightly with tin foil and bake for 40-45 minutes, or until garlic heads are browned.
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