Govind Amstrongs Roasted Garlic Recipes

ROASTED GARLIC

Roasted Garlic image

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

Ingredients

10 medium heads garlic
3 tablespoons olive oil

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

ROASTED GARLIC

Roasted Garlic image

Provided by Food Network

Number Of Ingredients 4

Ingredients

2 plump heads garlic
1/2 teaspoon extra virgin olive oil
1/2 teaspoon salt
Several grinds of fresh pepper

Steps:

Preheat oven to 350 degrees. Slice off 3/4-inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads in center of a square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing head in half over a bowl. Spread on bread, use as base for dip or dressing.

ROASTED GARLIC

Roasted Garlic image

Provided by Robin Miller : Food Network

Time 33m

Yield 2 heads roasted garlic

Number Of Ingredients 1

Ingredients

2 heads garlic

Steps:

Preheat the oven to 400 degrees F.
Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

GOVIND ARMSTRONG'S ROASTED TOMATOES

Govind Armstrong's Roasted Tomatoes image

This recipe for roasted tomatoes can be found in Govind Armstrong's cookbook, "Small Bites Big Nights."

Provided by Martha Stewart

Categories Lunch Recipes

Yield Makes 24 tomato â€œpetalsâ€

Number Of Ingredients 5

Ingredients

6 plum tomatoes
2 tablespoons extra-virgin olive oil
5 sprigs fresh thyme
4 sprigs fresh basil
Coarse salt and freshly ground black pepper

Steps:

Preheat oven to 300 degrees.
Bring a medium saucepan of water to a boil. Prepare an ice-water bath. Add tomatoes to boiling water and cook 30 seconds. Drain and immediately transfer to ice-water bath until cool; drain.
Cut a 1/4-inch piece from the bottom of a tomato so that it will stand upright. Starting at the top of the tomato, cut 4 petal-shaped fillets using a downward motion with a paring knife to remove the flesh from the seeded core; discard core. Repeat process with remaining tomatoes.
In a large bowl, toss the tomato petals together with the oil, thyme, and basil; season with salt and pepper. Transfer to a nonstick baking sheet; roast until caramelized, about 45 minutes. Serve hot or cold. Store in a covered container, refrigerated, up to 1 week, if desired.

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Preheat your oven to 400 degrees Fahrenheit. Line a piece of aluminum foil with parchment paper.
Remove the papery skin from the head of garlic, making sure to keep the cloves intact. Cut ¼ inch off the top of each head of garlic so that all of the cloves are exposed.
Place the head of garlic into the parchment paper and drizzle the top with oil. Wrap the aluminum foil package up tightly and place it into a baking dish.

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