https://www.cutoutandkeep.net/projects/perfectly-roasted-garlic • Posted by HowIPinchAPenny
You may not be a fan of raw garlic but I challenge you to not love roasted garlic. There is just something about these tender cloves of caramelized sweetness that makes me want to eat the whole bulb. In fact, I have eaten an entire bulb before. It was absolute heaven! BUT you could smell the garlic coming out of my pores for the next few days. THAT was not heavenly but it was sooooo worth it!
You may not be a fan of raw garlic but I challenge you to not love roasted garlic. There is just something about these tender cloves of caramelized sweetness that makes me want to eat the whole bulb. In fact, I have eaten an entire bulb before. It was absolute heaven! BUT you could smell the garlic coming out of my pores for the next few days. THAT was not heavenly but it was sooooo worth it!
All you need is: A piece of foil 1 bulb of garlic Olive oil Salt
Start by slicing off the top of the bulb of garlic. The idea is to expose all the cloves of garlic inside.
Place the garlic on the foil and drizzle with olive oil and sprinkle with salt. There is no real measurement for either one. Just don’t drown the garlic in oil and don’t encase it in salt. The oil is just there to make the garlic happy and while it roasts. The salt is there to draw out any extra moisture and to enhance the roasted yumminess that will be roasted garlic.
Wrap the foil around the garlic making a little tent.
Place in a 400 degree oven for 45 minutes. The natural sugars will become caramelized and sweet. You know the garlic is ready to come out of the oven when the cloves slide out of their skins when you press on them. If you like your garlic to have a touch more sweetness, allow it to roast for another 10-15 minutes. This is my idea of heaven on earth. Once you realize how easy it is to roast your own garlic you won’t buy store bought again. Have a couple of bulbs? Go ahead and roast several in one package. The oven is hot already. you might as well roast away! Allow to cool completely and store in a sealed container in the refrigerator for a week.