Roasted garlic has to be one of my favorite additions to food, and it’s not just because I am Ukrainian. Though it helps of course. But truly, garlic is incredibly healthy for you, adds a flavor like no other and when roasted becomes a mild, caramelized version of its formerly pungent self.
To roast all you need is olive oil and a head of garlic.
Slice the top off the head until the cloves are exposed.
Like this, you want the oil to be able to touch all the cloves.
Place on a baking sheet or in a pan and then drizzle the olive oil over the top. You can then turn it upside down, rub the top through the oil on the pan and make sure that you have the exposed cloves completely covered, then place them upright again.
Cover with tinfoil and roast in a 400 degree oven for 30-40 minutes.
Until those beauties look soft and roasted. I can eat them straight out of the oven like this. That might truly be the Ukrainian roots showing but man oh man, these are tasty!
They can be used in mashed potatoes, in roasted garlic butter like I made, hummus or anything else you can think of.
- olive oil and a head of garlic.
- Slice the top off the head until the cloves are exposed.
- Like this, you want the oil to be able to touch all the cloves.
- Place on a baking sheet or in a pan and then drizzle the olive oil over the top. You can then turn it upside down, rub the top through the oil on the pan and make sure that you have the exposed cloves completely covered, then place them upright again.
- Cover with tinfoil and roast in a 400 degree oven for 30-40 minutes.
- Until those beauties look like this. I can eat them straight out of the oven like this. That might truly be the Ukrainian roots showing but man oh man, these are tasty!
- They can be used in mashed potatoes, in roasted garlic butter like I made, hummus or anything else you can think of.
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
I have always loved Roasted Garlic, too, but once I got one of those "LIl Dipper" baby crockpots, I just use that to slow cook just 1 or 2 heads of Garlic on a whim. Uses less electricity, ironically, and requires far less monitoring. (Roasting Onions comparatively, require stirring once an hour or so.)
Oh, don't you just love roasted garlic? I've also roasted it on the grill if I'm already grilling. Just wrapped the head in some foil and sat it on the corner. Delicious.