Karen's Roasted Garlic Heads in the Oven
Buttery, caramelized garlic adds a sweet, mellow complexity and depth to many dishes. Tender garlic will easily slip out of their skins.
Servings: 24 servings / 1/4 of bulb
Ingredients
- 6 large heads of garlic preferably recently harvested
- 3 teaspoons extra virgin olive oil
- 1/8 teaspoon sea salt
Instructions
- Preheat the oven to 375 degrees. Cut the tops off the heads of garlic, about 1/3 inch, to expose the cloves of garlic.
- Place the 6 whole, cut garlic heads into a baking dish to fit. Drizzle 1/2 teaspoon of oil over each head of garlic, sprinkle with salt. Cover tightly with heavy foil.
- Bake for 40 minutes, will be slightly softened. Uncover and place back in the oven for about 20 minutes, until softened and golden brown.
- Cool slightly, and squeeze the garlic from it’s papery exterior into a small bowl.
- The softened whole garlic is now ready to use in recipes. To hold it in the refrigerator, drizzle some olive oil over it and store in a tightly covered container.
Notes
Look for fresh garlic at gourmet shops and farmers markets in the late summer and early fall for the freshest crop.
Serving ideas:
Perfect for spreading on a spare piece of good bread, adding to mashed potatoes, creaming into a salad dressing, add to soups, hummus, pizza - - wherever you want a roasted garlic flavor! This recipe may not be reproduced without the consent of its author, Karen Sheer.
Perfect for spreading on a spare piece of good bread, adding to mashed potatoes, creaming into a salad dressing, add to soups, hummus, pizza - - wherever you want a roasted garlic flavor! This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 6kcal | Carbohydrates: 0.2g | Protein: 0.05g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 12mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.02mg