Roasted Garlic

THIS will fill your home with the most mouth-watering aromas imaginable. We’re talking about whole heads of garlic roasted (no added oil needed), until each individual clove is completely golden and butter-soft – perfect for eating-out-of hand as a snack, threading onto skewers with other veggies for a vegetable kebab, spreading on a seeds cracker, or mashing into a salad dressing. Perfect, really, for just about anything.

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Ingredients

  • 1 or more heads of garlic
  • Optional: 1-2 tsp extra virgin olive oil

Instructions

  • Heat the oven to 400°F
  • Set a rack in the middle position
  • Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
  • Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
  • Optional (I never use oil): drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
  • Roast in the oven for about 20-25 minutes. (Exact roasting time will depend on the size of your garlic, and how soft you want your garlic to become).
  • Let the garlic cool slightly, and then serve.
  • Press on the bottom of a clove to push it out of its paper.
  • TIP: Roasted garlic can be refrigerated for up to 2 weeks or frozen for up to 3 months.
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