Garlic, how I love thee, especially when roasted. The possibilities with roasted garlic are endless in my opinion, but if you’re hesitant to try this super-easy, deliciously awesome recipe, here are three reasons why you need to stop being lazy and start getting REAL:
1. It’s sweeter and less pungent. Make it the star of your dish.
Some restaurants have roasted garlic on the menu. And, uh, that’s it, along with some bread or crackers. Yup, you heard me right – spread the roasted cloves onto a piece of bread and enjoy. Roasted garlic is soft and spreadable. Add some parmesan cheese on top and BAM, you have an easy peasy appetizer.
When I was on vacation in NYC this past week, I ate a plate of garlic and oil pasta from Carmine’s. It was pretty much what the title described – a plate of spaghetti with huge cloves of roasted garlic, drizzled with olive oil, salt, pepper and doused with parmesan cheese (see a theme here?)
2. Have ready-made garlic in the fridge for whenever you need it.
After roasting garlic you can put it in a container in the fridge for quite some time. Mince it up and all you have to do is pull out a spoonful when you need it. Since it is not as pungent as fresh garlic, you can use more. And who doesn’t want MORE garlic???
3. Garlic is good for you, so eat more of it.
It’s true, garlic has been said to prevent heart disease and lower your cholesterol. Reason enough for me to eat it, (and let’s not beat around the bush, this girl likes to eat). Unfortunately, most people can’t eat a lot of raw garlic, even after it’s been cooked in a dish because the flavor is too strong. That’s where roasted garlic comes in. Eat up and keep more than the vampires away.
HOW TO MAKE ROASTED GARLIC
- Garlic bulbs
- Olive oil
- Aluminum foil
Preheat your oven to 450 degrees.
Grab a scrap of aluminum foil, enough to place a garlic bulb in and close up.
Take the bulb and chop off the tip top of it, enough to expose the cloves of garlic. Just don’t chop it in half or you’ll lose a lot of the garlic you want to roast!
Drizzle the bulb with a bit of olive oil, not too much to drown it, just enough to moisten it.
Wrap the bulb up in foil and place it in the oven for 15 to 20 minutes. Take it out to check that it’s not burning. You want a nice, golden color.
Let sit for a few minutes to cool, then squeeze the cloves out of the skins. Place in a container and either leave whole or mince. You can always mince it later, so I usually leave them whole. Set in a sealed container in the fridge for about two weeks, maybe more or less depending on how old your garlic was to begin with. Enjoy!