Roasted Garlic

I tried roasting garlic for the first time today.  It was so easy, I can’t believe I don’t do it already on a regular basis.  What’s wrong with me?

Roasted garlic is absolutely AWESOME; alone, on bread, crackers, in mashed potatoes, anywhere you can imagine.  I put it on my toasted ham sandwich today.  Yeah! It was good!

The best part, roasted garlic is sweeter.  It has a completely different personality.  Like me at certain times in the month.

HERE’S ALL YOU DO TO ROAST GARLIC

Preheat oven 425F degrees.  Use a piece of heavy duty foil, 7-8 inches square. Cut off the top of a whole garlic bulb, enough to see the cloves. Put the bulb in the foil, drizzle the bulb with olive oil, and cover up tightly.  Place bulbs upright on middle rack in oven and bake for 30-45 minutes, until tender.  Open up foil cover and allow to cool enough so you can handle the bulb.  Eat right away or use in a recipes.

For leftovers or storing ahead, squeeze out the pulp into a small container, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month. Like it would actually last that long before someone ate it!

I’m definitely putting these roasted delights in the mashed potatoes at Thanksgiving!