How To Roast Garlic


I love garlic. I use it in almost everything I cook. I could eat it by the spoonful. I’m convinced that I carry it around as my natural scent. There’s not a soap in the world that will remove the scent from my hands. It seeps out of my pours and J-Wiz swears he catches whiffs of garlic from my hair daily. But that doesn’t bother me. And if J-Wiz wants to keep eating delicious foods, it won’t bother him either!

By roasting your garlic, it brings out a caramelized, savory sweetness. It’s becomes so mildly delicious that you can eat it by itself or simply spread on a piece of warm Italian bread. Absolute heaven. It’s simple to make and so worth it. By roasting a couple of garlic bulbs, you will have enough to last you all week. Here’s how you do it!

What you’ll need:

-2 bulbs of fresh garlic or as many as you want to make (an average-sized bulb of garlic will measure to about 2 tablespoons of mashed, roasted garlic)
-olive oil
-sea salt

Pre-heat your oven to 350 degrees

Peel away all the loose, outer skins of the garlic bulbs buy leaving the bulb itself still intact. Cut the very top off of each bulb and place in the center of it’s own piece of foil. Drizzle each bulb with a tablespoon or so of olive oil and sprinkle with sea salt.


Pull the corners of the foil up and around each garlic bulb, creating a little individual package. Place each packaged garlic bulb on a cookie sheet and place in your 350 degree oven. Check the garlic after 45 minutes to an hour. When each garlic clove is fork tender and a deep golden brown, they are done. Each clove of garlic should pop out of the bulb with a slight squeeze. In a small bowl, mash up all of the garlic into a paste by using a fork. I always add a little olive oil to mine. Store in an air-tight container, in the refrigerator, for up to two weeks.



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