Roasted Garlic
If you love garlic as much as my older daughter and I do, you know that garlic cravings are real and must be satiated immediately!
Cravings must be satiated!
In fact, when we are in a rush and don't have time for a full roast, we will literally just sauté cloves in olive oil to get our fix.
Garlic is truly magical, and it has a wild history, too. Did you know it is thought to have originated in mid-Asia? It was even called "Russian penicillin" during World War II when antibiotics ran short!
While it might have a history as a lifesaver, today it is saving our dinner. This super simple roasted garlic recipe takes only 20 minutes and makes the cloves so tender they slide right out of their skins. Let's get cooking! My older daughter and I sometimes sauté garlic in olive oil if we don’t have any on hand.
INGREDIENTS
Full bulbs of garlic
Extra virgin olive oil (or other oil)
INSTRUCTIONS
Preheat oven to 425°F/220°C.
Remove any excess paper on the garlic and trim the end off the bottom so all the cloves are visible.
Put oil in a casserole dish put the garlic in, sliding them around so the bottoms are coated in oil.
Cook about 20 minutes or until golden brown. Remove from the oven until cool enough to handle. When you pinch the top of the garlic bulb and lift it up, all the cloves will fall out.
