I have always loved garlic.
If a recipe calls for one clove, expect two from me … “in the name of wellness”, because, garlic is a real gem in both flavor and immune boosting properties. I’m sure it can be overdone, but I’ve yet to experience that.
Take today’s recipe for example, it’s all about garlic! As in, it’s only garlic! Roasted garlic! The best variation if you ask me.
I first had roasted garlic at a restaurant in the Pacific Northwest. This Italian joint served roasted garlic steeped in olive oil with a little spoon alongside their homemade bread. The garlic was in cloves still (not minced or pressed) but roasted plenty so you could smash it and spread like butter. Oh. My. Goodness. Heaven to my garlic-lovin’ tastebuds.
It was easy enough to replicate this roasted garlic at home and I finally snapped photos of the process so you could enjoy some roasted garlic yourself. Enjoy!
- 8 bulbs garlic
- 8 teaspoons olive oil
- salt + pepper
- 1/2 cup olive oil
- Preheat your oven to 400 degrees.
- Peel the papery outer layer from each bulb of garlic.
- Slice off 1/4-1/2 inch from each .
- Drizzle a teaspoon of olive oil onto each bulb and massage in, sprinkle with salt and pepper.
- Cover with foil and bake for 30-40 minutes – get ready, your house is going to smell like Italy!
- Remove foil and allow to cool. When the bulbs are easy to handle press each one to pop out the cloves of roasted garlic.
- Fill a mason jar with the cloves and top with olive oil so they are fully submerged.
Ready to garlic your life? Add a bag of garlic bulbs to your shopping list (be mindful of its origin) and get to it! You won’t be disappointed!