Garlicroasted Recipes
HOW TO ROAST GARLIC
Roasting garlic couldn't be easier. You'll love the mellow, rich flavor so much you'll be popping cloves straight into your mouth!
Provided by Kristy Bernardo
Categories Seasonings
Time 42m
Number Of Ingredients 2
Steps:
- Preheat oven to 400F.
- Cut the top 1/2 inch from garlic bulb (straight across the top so you cut into just the tops of the cloves). Place garlic bulb in a ramekin, drizzle with olive oil and cover with foil.
- Roast for 30-40 minutes or until garlic is very soft and lightly browned. Remove from oven and allow to cool.
- Squeeze the garlic out of its skin and into a small dish. Mash with a fork and use as desired.
Nutrition Facts : Calories 31 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
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- Preheat the oven to 400 degrees Fahreneheit. Hold each head of garlic from the base and carefully slice off about 1/4-inch of the top to expose the garlic cloves. We want to be sure each clove is exposed. You may need to peel off some of the outer papery material to see better. If necessary, use a paring knife to cut off the tops of the cloves on the sides. Repeat for additional heads of garlic, if needed.
- Place the garlic bulb(s) in an oven-safe stainless steel saucepan or skillet with an oven-safe lid*, with a base wide enough that the bulbs don’t touch the sides. Drizzle each bulb with 1 to 2 teaspoons of oil, enough to coat the exposed tops. You might need to use your fingers to rub oil that reaches the bottom of the pan back onto the tops.
- Cover your pan and bake for 40 to 70 minutes, checking every 10 minutes after 40 minutes is up (be careful, the pot will be very hot!). The heads are done when they’re nicely golden on top and the cloves are soft enough to easily pierce through with a paring knife. (For greater depth of flavor, roast 5 to 10 minutes longer, but watch out for signs of burning—an acrid smell, or blackened bits).
- Let the roasted garlic cool for at least 10 minutes, or until you can safely handle it. To release the cloves, use a fork (cocktail fork if you have one) or grapefruit spoon or just gently squeeze them from the base (I find this easiest for the inner cloves).
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