
About This Recipe
When roasted, garlic softens into a delicious, buttery, caramelized paste that's great in all kinds of recipes. We like to toss it into mashed potatoes, add it to squash, or just eat it plain on crackers. Our favorite varieties to roast are Chesnok, German Red, Bavarian, and Korean Red. Roast several bulbs at a time - you can eat it fresh and freeze for later!
1 or more whole bulbs of garlic
1 teaspoon olive oil per bulb of garlic
Salt and Pepper
Aluminum foil for baking
Instructions
Ingredients
Pre-heat oven to 400 degrees F.
Slice off top of garlic bulb with a serrated knife, exposing the top of each of the cloves. Set each bulb on a piece of aluminum foil that is large enough to wrap the entire bulb.
Drizzle each garlic bulb with about 1 teaspoon of olive oil and season with salt and pepper.
Pinch foil up around garlic bulb to make individual garlic bulb packets.
Bake garlic packets for 40-50 minutes, until soft.
Once cool enough to handle, squeeze out garlic cloves and spread on sliced French bread, crackers or corn chips. Or try mixing with mashed potatoes. The possibilities are endless!
Recipe Notes:
Roasted garlic keeps in the refrigerator up to a week and in the freezer for three months.