Have you ever roasted garlic? It fills your house with the most wonderful odor! It will drive you crazy it smells so good. Well, I guess that is, if you are a garlic lover like I am. Here is how to roast garlic the easy way. You can use it in lots of ways like dips, sauces, and my Thai Chicken Salad Pizza. The flavor is much milder than raw and perfect in soups or stews.
I first became a fan of roasted garlic when I was in Nashville on a business trip. I ordered a caramelized garlic appetizer. It was served with warm bread and olive oil and it spread like butter. This makes a great substitute for raw garlic if you are not a fan of the strong taste in most of your recipes. When you roast garlic it becomes creamy and sweeter. It will stay in your fridge for 2-3 weeks or frozen for up to 3 months, so roast a few heads of garlic at one time so you have it on hand.
I know a lot of you have seen how to peel garlic and put them in tin foil, but I don’t want to deal with all the peeling and getting each clove out. There is no need to do that with this easy way to roast garlic. Here is how to do it, take two heads of garlic and a knife, cut off the tops. Place in a dish or place onto a piece of foil.
Drizzle with a little olive oil and cover the dish with foil or wrap the foil around it to close it tight.
Bake in the oven on a middle rack at 400 degrees for about 40 minutes. The garlic is done when the center clove can be easily pierced with a knife.
Look at that golden caramel color. Let it cool enough so you can handle it then just turn upside down and squeeze it into a bowl. Keep squeezing to get it all out and you will be left with a creamy goodness that is begging to be put into everything!