Roasted Garlic

Makes 6 heads or as many as desired

Roasted garlic is sweet and pungent. It’s a delicious addition to many dishes, salads in particular. Great in mashed potatoes, with steamed vegetables. Mash and spread on hamburgers, sandwhiches and pizza.

6 heads of garlic

¼ cup extra virgin olive oil

2 tsp salt

Preheat oven or toaster oven to 400°F

  1. Remove loose skin from garlic heads. With a serrated knife, cut ¼ inch from top of heads to expose tips of the cloves.
  2. Place heads on a sheet of aluminum foil and drizzle oil over the exposed cloves. Sprinkle with salt.
  3. Wrap garlic heads closely in the foil and place in the oven.
  4. Roast for 45 minutes until tender.
  5. Allow to cool until workable. Open foil and press cloves from the bottom of the heads, removing skin from any closed cloves. Store in a jar with the oil from the roasting. May be kept for several weeks.

Source: Adapted from recipes in “Everyday Foods” and “Eating Well” magazines.

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