Roasted Garlic

Thu, 08/12/2011

On Tuesday I shared a tip for multi-tasking and saving energy in the kitchen:  roasting multiple vegetables at the same time.  However, even if you don’t have tons of veggies to roast at once, chances are you might have a head of garlic on hand.

Roasted garlic is perhaps the greatest unsung hero of the kitchen pantry.  While fresh or even quickly sauteed garlic can be astringent and bitter along side of its tastiness, roasted garlic boasts smooth and subtle flavor.  So smooth in fact, that you can use roasted garlic almost as if it was a spread or dip.

Garlic is the perfect thing to throw in the oven along side other vegetables.  It doesn’t take up much space and to roast it alone uses a lot of energy for just a small item.

To roast garlic, simple slice off the top off the garlic head, only enough to expose the very tip of each clove:

Drizzle with a wee bit of olive oil and wrap in foil:

Place in the oven, and roast at 425 degrees for 30-60 minutes, depending on the size of the garlic head, or until the garlic is browned:

Now you have an ooey, gooey roasted garlic clove, ready to use in pasta, on a sandwich, or to mix into a dressing or soup!

Life is sweet,