Roasted Garlic.


We have an abundance of garlic at home and I barely scraped the surface by roasting some yesterday.










If you’ve never had it, it comes out so carmelized and sweet – it is absolutely delicious. I made a good amount so there are a few roasted garlic recipes to come this week.







Cut off the top half – a little less than 1/4 of the garlic head.


















I wanted to take off most of the ‘paper’ around the garlic and just leave a light layer.










By rubbing back and forth it came off very easily, as opposed to trying to peel it all away.






However, I was left with this mess.










It was totally worth it. :)




Beautiful garlic. Is there anyone out there who doesn’t like it? I only know a few.










But I’d like to meet more, so I can make you this roasted garlic and change your mind.



I prefer to not get chunks of garlic in my meals, so I like to mince it or use the press.




Using a couple tablepoons of olive oil,  I pour a teaspoon or so on each garlic head and let it soak.
















I roasted the garlic in the oven for about 45 minutes. It smelled heavenly!





When it is finished, it looks like this: 
















You can squeeze the carmelized cloves right out of the garlic head. They can be eaten alone, spread on toasted french bread, or spread on filet.




Is your mouth watering? 

















I know it may sound weird to eat garlic cloves straight, and believe me I was a bit skeptical. But you’ve gotta try it!






It is sweet and delicious.












Here is some roasted garlic mash that I promptly devoured after snapping it’s glamour shot.












Roasted Garlic

6 heads of garlic

2-3 tablespoons olive oil


Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Pour about a teaspoon of olive oil on top the garlic cloves and let soak for 10 minutes.


Cover with foil and roast in a baking dish for 45 minutes, or until golden brown. To eat or add to recipe: let cool, then squeeze from the bottom of the garlic head to remove carmelized cloves.