How To

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Roast Gaaaaaa-lic.  You must to give this a try- the deep and robust caramel flavor of a roasted garlic bulb is the most delicious addition to any main, side, appetizer, or just as is. 

Here’s what you need…

1 head of garlic
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper

Preheat to 400 degrees. Place a baking sheet in the oven as the oven preheats.

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Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. With a sharp knife, cut the top off the head of garlic exposing a bit of each each clove of garlic

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Place garlic head in a piece of foil or parchment paper. Drizzle olive oil on top.

Top with a generous sprinkling of salt and pepper.

 A perfectly shaped head of garlic- oh, it is the little things that I admire the most.

Seal the foil around the garlic or parchment paper- cut side up. If using parchment paper, use a kitchen string to hold the paper around the bulb. 

Place on the pan in the oven and roast for 30 to 40 minutes, or until completely tender when poked with a fork or knife.

To remove- squeeze the bottom of the roasted clove, pushing the garlic out.  I would wait until the bulb has had a chance to cool- about 10-15 minutes.  Your fingertips will thank you.  I would also suggest to keep strong mints or gum in arm’s reach, too.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, stir into your mashed potatoes or on top of a green vegetable..even a topping for baked potatoes, or mixed in with pasta- delish. 

Nutrition Information
Serving Size: about 6 cloves
Calories: 40
Fat: 2 g
Carbohydrate: 6 g
Protein: 1 g

I would say this would count for Meatless Monday :)

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