Roasted Garlic

I know that I already showed you all how to do this when I made Roasted Garlic and Cheddar Mashed Potatoes, but I wanted devote a post just for this easy trick.

Garlic takes on an entirely different flavor when it is roasted. It becomes soft, creamy, caramelized, and slightly  sweet. Mash it into potatoes, spread it onto toasted Italian bread, throw it on top of pizza, or put it into salsa or dip.

Ingredients:

• whole garlic heads
• olive oil

Directions:

1. Preheat the oven to 425 F. Take off some of the paper skin from each garlic head. Leave enough to hold the head together.

2. Cut each garlic head in half cross-wise. Or you can just cut the tops off. Either way, you want to be able to see a cross section of each individual clove inside the head.

3. Drizzle each cut surface with a little bit of olive oil. Wrap each head in aluminum foil and place on a baking sheet. Bake for 30-45 minutes. Or you could roast at 350 F for a full hour. I don’t think it really matters.

4. Remove heads from foil and squeeze out the soft cloves. You will know it is done when you can very easily pierce the cloves with a knife. They should be soft and slightly mushy. Add it to any recipe.