Soft, creamy roasted garlic has been tamed and sweetened by heat. Roasted garlic makes a luscious spread on toast, and it makes the best mashed potatoes, salad dressings, gravies, and more. Simple to make, you can pop a pan of garlic to roast in the oven anytime you have another project going on.
Garlic, it’s one of those wonderful foods….and so good for you too!
You can make as many heads of garlic as you want at one time. Remember that they last a long time in the refrigerator.
- 4 to 6 heads of garlic
A drizzle of olive oil
Preheat the oven to 375 degrees. Cut off the top 1/4 to 1/2 inch of the garlic. Drizzle liberally with olive oil and place in a glass pie pan or other, smaller pan. Cover with foil (don’t let it touch the garlic to prevent any metal transfer to your food). Cook for 1 to 1 1/2 hours or until the garlic is very soft. Allow to cool and then either squeeze the garlic out (squeeze gently, but firmly on the root end),or scoop them out with a small spoon. Keep in the refrigerator, covered, for up to a month.
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