I could eat it all on it’s own

It is probably no surprise but I am a fan of garlic.  I use it in almost all my savory dishes…not almost really in all my savory dishes.  I love it in all forms, but Roasted is my MOST favorite!!

It all started at a pizza joint

Years a go, I mean like many years ago (17 or 18 probably) I went to a super fun pizza place with a dear friend.  I was a little late and when I arrived there was the most interesting appetizer on the table.  It was 2 bulbs of garlic that looked almost burnt and some soft cheese and crostini’s.  I was immediately intrigued, but also a little hesitant.

I was not so adventurous when it came to food back then…as a matter of fact I was not one to try new things at all…EVER.  I was assured though that I would love this, just to try it.  I was so glad  I stepped out of my box that night.

The garlic is a little sweet when roasted.  It is not harsh at all.  I really do eat it on its own…and The Hubby doesn’t even mind (he loves it too).

SO why take the time

Ok, I know it seems like a long time to wait for a few cloves of garlic to get nice and roasted, but trust me it is well worth the wait.  Not only is roasted garlic delicious on it’s own but it is also delicious in mashed potatoes (check back tomorrow for that recipe) or in alfredo sauce (check back soon for that recipe) or in salad dressing.

The possibilities are endless.

Give it a try

Serves 2 heads roasted garlic

Roasted Garlic

Super easy Roasted Garlic at home in less than a hour. Trust me I keep several heads of roasted garlic on hand at all times to use in and on anything and everything...it is a little sweet with a nice garlic intensity that makes any dish so good.

5 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

2 heads garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon salt (optional)

Directions

Preheat oven to 350
Tear 2 squares of aluminum foil and place them onto a rimmed baking sheet
Cute the top off the heads of garlic, about 1/4" down from the top, making sure the cloves are exposed but the head still stays together
Peel off any loose peel that comes off easily
Place each garlic head onto an aluminum square
Drizzle 1 tablespoon of olive oil over each garlic head and sprinkle salt (if using) over each
Pull foil up around garlic head making a little pouch around the garlic
Place into oven and roast for 40-45 minutes, or until garlic is soft
Let garlic cool for 15-20 minutes before you try to open foil or handle the garlic
Once garlic has cooled the roasted closes should pull out easily, or you can pinch the clove from the bottom and let it squeeze out, some will be more like paste...like the most yummy paste EVER!!
ENJOY in and on everything!!

Notes

Store the roasted garlic in the refrigerator for up to 2 weeks

6.6.15
http://sparklesnsprouts.com/2017/03/07/i-could-eat-all-on-its-own/

The more the merrier

I always roast several bulbs at a time, that way I will have enough cloves for a week or so.  Don’t forget I use garlic in almost everything.  I love having it on hand.

You can store the closes in an airtight container in the refrigerator for up to 2 weeks…it is worth the work.

Make today Sparkle – MJ

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