how to: roast garlic

by sweetonwallstreet

Roasted garlic is something that while very easy to make, makes the whole house (or tiny NYC apartment) smell amazing and adds a restaurant-like quality to dishes. Put it in you favorite tomato sauce, mix it with butter and slather on bread for homemade garlic toast, add it to eggs, put it under the skin of a chicken before roasting… whatever you can do with garlic in a recipe, this will give you the same flavor with a little added sweetness?

Why? Because when you’re roasting it, the sugars from the garlic caramelize creating that darker color and a sweeter flavor. Yum!

Ever since Megan moved to my hometown, we’ve become fast friends and I see her every time I’m back. The last time I was home we wanted to get together one night for dinner and to hang out, but the temperature had dropped, it was rainy outside… see where this is going?

We didn’t want to go out.

I was just craving vegetables of some sort and so was she so it ended up being a movie night (we watched Something Borrowed for the first time. Cute but very predictable and a very superficial take on the book) with mixed vegetable bowls. I roasted butternut squash for the first time this season. I roasted beets since Megan had never had them before along with their tops lightly sauteed. I made a raw corn salad with herbs. There was green salad, tomatoes and roasted garlic. The garlic didn’t really have a purpose per se but smashed up in some dressing on top of ¬†everything else was comfort.

After dinner, Megan asked if I’d write about it because she’d never done it before so this “how to” is for you my dear!

How to: Roast Garlic

1-3 bulbs of garlic (I usually do more than one at a time because it does last in the refrigerator)

olive oil

salt and pepper

Directions

1. Preheat the oven to 400 F.

2. Cut the bulbs in half width-wise so you’re cutting the cloves in half.

3. On a piece of aluminum foil, place the halved bulbs and drizzle them with a little olive oil on the cut side and sprinkle with salt and pepper.

4. Place the halves together a little bit before closing the aliunium foil like a package. I just take up all the ends and smooxh them together on top.

5. Roast in the oven on the middle or top rack for about an hour. It will smell amazing and when you open the foil, you’ll see the soft cloves in their darker color.

6. Let cool before squeezing out the cloves and using it in whatever dish you’d like.

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