Roasted Garlic

Garlic. Raw garlic, chopped up and added to a recipe makes so many things taste amazingly better! But ROASTED GARLIC…Oh man! This adds an entire new DIMENSION! I used to make this years ago and then somehow, it kind of fell out of the recipe rotation. I am so glad I decided to make this again. My house smells amazing! Is this what the town of Gilroy, CA smells like during the Gilroy Garlic Festival?

Such a great thing to keep in the refrigerator!

Roasted Garlic

Roasted Garlic

Garlic Bulbs, fresh

Olive Oil

Salt and Pepper

Preheat oven to 400. Cut the tops off a few bulbs of garlic. You want the individual cloves to be showing. Pour some olive oil onto the top and let it sink in a bit. Now salt and pepper the bulbs.

Olive oil, salt and pepper

Olive oil, salt and pepper

Wrap each individually in foil and pinch closed. Put on a foil lined baking sheet and bake for 30-45 minutes or until the cloves are mushy and spreadable.

When cool enough to handle, squeeze the garlic out of their skins and use immediately or keep in the frig.

No more skins!

I plan to add some to my mashed potatoes tonight for my guys, but you can add it to whatever you think needs a little “something…” potatoes, veggies, bread, cheese, etc. You won’t regret it!

What do I love about this recipe? This couldn’t be any easier or tastier. Plus, there is the added bonus of virtually no clean up. Can’t beat that!

What don’t I love about this recipe? I am not even going to comment on this because what could there not be to love here, I mean… really! You can’t beat it!

2 Comments on “Roasted Garlic

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