Today I come to you with a quick, one-photo recipe for oven-roasted garlic. My original plan was to publish it as a part of an upcoming post, however, after spreading it on a piece of bread (with a little bit of salt and pepper), I decided that it should be shared as a recipe in and of itself.
The 40 minutes in the oven transforms the already delicious garlic cloves into such a creamy, sweet paste that I just couldn’t get enough of it. All of a sudden, a new door of possibilities opened up for me. Since then, I have been using this decadent oven-roasted garlic in my salad dressings, dips, soups, etc. – substituting it in pretty much anything that calls for raw garlic. As a result, I know I will be referring to this recipe quite a lot in the days to come. So here it goes…
- 5 large heads of garlic
- 5 teaspoons of olive oil
- Salt and pepper
- Pre-heat oven to 400 degrees.
- Peel away the loose outer (paper-y) layers of each garlic bulb.
- Slice 1/4-inch off top of each garlic head.
- Drizzle each with one teaspoon of olive oil making sure that each clove is covered in olive oil. Lightly sprinkle with salt and pepper.
- Wrap each bulb tightly with aluminum foil. Place on a baking sheet.
- Bake for 40-45 minutes or until the cloves are lightly browned.
- Let it cool slightly. Remove garlic from foil and press on the bottom of each clove to get it out of its paper.