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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.
I would say this would count for Meatless Monday