Roasted Garlic

Everyone needs roasted garlic in their freezer (and in their lives).

Preheat oven to 350º.

Remove excess/loose paper from the outside of your garlic heads. Chop off their heads so that each clove is exposed (see picture). If some cloves are small/low, just take their tops off with a pairing knife (carefully).

Place all of the heads of garlic in a ceramic pie plate or other small-ish baking dish.

Drizzle each head of garlic in olive oil so that it lightly coats all of the cut sides. Don’t skip or skimp on this – you’ll have a hard time liberating the garlic cloves later.

Cover tightly with foil and bake for 45-50 minutes until tender. Let cool, and remove cloves. Lay them on a sheet pan and freeze. Once frozen, put them in a bag/container to use as many as you’d like at a time.

What to do with the roasted garlic?

  • Mash them into potatoes
  • Mix with white miso paste and spread on salmon
  • Mix with mayonnaise for a sandwich
  • Put them on a pizza
  • Blend them into your hummus
  • Toss them with pasta, butter & parmesan
  • Spread in on toasted bread
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