I LOVE roasted garlic. It’s sweeter and milder than fresh garlic, but still has that wonderful garlicky flavor. Roasted garlic can be used in a wide variety of ways, including in pasta, mashed potatoes, dressings, butter, spreads, breads, and a variety of meat and fish dishes. (I’ll be using it tonight in a Roasted Garlic Aioli. Stay tuned.)
How to Roast Garlic
Start with a fresh head of garlic.
Cut off the top of the garlic, just enough to reveal the cloves.
Remove any loose peel, but leave the head intact. Place on a piece of foil.
Drizzle a very small amount of olive oil over the cut side.
Seal the garlic in the foil.
Roast in a 350 degrees oven for 50-60 minutes, until the garlic is tender.
Open the foil packet and allow garlic to cool for a few minutes.
When cool enough to handle, gently squeeze the roasted garlic from the skin.
Your house is going to smell so good!