Deepen the flavor, the depth.
Achingly simple to prepare, roasted garlic could become your next kitchen plaything, easily. Work a few of the mellow cloves into a simple vinaigrette. Try making my Chicken Salad with Roasted Garlic. Perhaps some buttery mashed roots and tubers, or tossed with a vegetable of your choice. Another consumption option? Try popping back a few of the unadorned cloves; an essential garlic experience (very anti-dracula).
If you’re not a fan of raw garlic, then I especially implore you to try this recipe! When garlic is roasted and cooked, it becomes a whole new vegetable in my mind. Give it a go and report back, dear non-vampires.
How to Roast Garlic
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil
- sea salt
Instructions
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Preheat oven to 375.
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Remove excess layers of dried garlic skin from the heads, taking care to leave heads whole.
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Cut off tops of each head in order to expose the tops of the cloves within.
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Using a muffin tray or small baking dish, add a little extra olive to the bottom of the tray, then place heads upright within.
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Drizzle each head with a tablespoon or more of olive oil and generously sprinkle with salt.
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A grind of black pepper may be appropriate, as well, per your constitution.
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Cover with aluminum foil, bake for 45 minutes.
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I like to uncover after the 45 minutes and bake for 10 additional minutes for added color--an unnecessary yet caramelizing step!
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Dependent on use, serves 4-8.