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Roasted Garlic

So simple, so good, so versatile, so pungent... catch my drift?
These are the best addition to soups, hummus, burritos, fish, lamb or chicken or even just spread across a piece of crusty bread.

2 heads of garlic
Olive oil

1.) Chop the top off of a head of garlic and peel away all the papery white outer covering leaving the tough outside of the cloves. The head of garlic should look like a flower with all the cloves still connected to each other.

2.) Drizzle oil over the top of the head and cover with aluminum foil. Place in a small baking dish and bake at 425 until the cloves are soft – about 40 minutes.

3.) Depending on how well cooked your garlic is, you can either unpeel the individual cloves or squish the garlic out of each clove.