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How to Make Roasted Garlic

How to Make Roasted Garlic

Roasted garlic is everywhere these days—in crackers, cheese, salad dressings, and pasta sauces. This is where it all begins.

You can multiply this recipe to make as much as you need. Each head will yield about one heaping tablespoon of puree. A great way to serve roasted garlic cloves is as an accompaniment to bread.

Offer the roasted cloves in one small dish and a high-quality extra virgin olive oil in another. Diners can dip the bread in olive oil, then smear a clove of garlic on it. Heavenly!

INGREDIENTS
1 head garlic
1 teaspoon extra virgin olive oil

1. Preheat the oven to 425F.

2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed. Or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to one month.

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Adapted from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002). Copyright (c) 2002 by Andrea Chesman.
Adapted from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

The Roasted Vegetable

How to Roast Everything from Artichoks to Zucchini for Big, Bold Flavors! By Andrea Chesman.buy now

30 comments

+ add your own
8:04PM PST on Feb 2, 2013

thanks, sounds yummy, but I can ruin even most/any easy recipe if given a chance......maybe my wife, who is much more talented in the kitchen, will help me....

7:17AM PST on Feb 1, 2013

I have seen many times Jamie Oliver to do it and just add with roots olive oil adding into owen but in my opinion virgin oil is not good in owen ...but who knows

8:59AM PST on Jan 26, 2013

Thank you for sharing.

10:17AM PST on Jan 22, 2013

i use it in veg curries and stews, but would eat it on bread, because it makes your breath smell and i hate that

6:40AM PST on Jan 22, 2013

l do this all the time l love roasted garlic, thank you

5:11AM PST on Jan 22, 2013

good eating

2:05AM PST on Jan 22, 2013

thank

1:55AM PST on Jan 22, 2013

Noted and thanks again.

11:23PM PST on Jan 21, 2013

Thank you!

8:46PM PST on Jan 21, 2013

Love roasted garlic....Now I know how to make it...thank you!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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