Roasted Garlic Recipe
Fresh Garlic - 6 whole heads
1 teaspoon of olive oil per head
Salt and Pepper to taste
A few fresh sprigs of rosemary or thyme - optional
Preheat oven to 400F.
Cut the tips off the heads, exposing the cloves inside, slicing off roughly 1/2 inch.
Place in a well-oiled skillet, baking sheet or cast iron pan.
Drizzle generously with olive oil.
Sprinkle with salt and pepper if you like, and tuck in some sprigs of rosemary or thyme. Both optional.
Cover tightly with foil.
Roast 35 minutes, check for tenderness, by inserting the tip of a knife into an inner clove. If tender, uncover and roast until golden and caramelized, 10-20 more minutes. If not tender, recover with foil and check again in 5-10 minutes.
Spread the roasted garlic on a toasty baguette for a quick appetizer or snack!
Or add to mashed potatoes, smashed potatoes or roasted potatoes!
Or add to soups and stews- particularly nice with pureed winter squash, cauliflower, mushroom …etc!
Or add to whipped butter, hummus, goat cheese or feta!
How to Store Fresh Garlic
Keep in a dry dark place if you are going to use in the next couple days. For long term storage, wrap in plastic wrap and a freezer bag, then store in the freezer!