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Roasted Garlic

Roasted Garlic Spread on Toast

All week I have been trying to think of Back to Basics recipes to post. But the funny thing is…when something is considered a “basic” it can become so second nature that you forget it is something you learned how to do! Sort of like tying your shoes or riding a bike. As with both of those activities, I also had to learn the basics of cooking.

Learning to cook has been filled with many adventures, success, mishaps and more funny stories than I can count. It is also an ongoing process. Everyday I learn something new. Whether it is a new technique, flavor combination, or recipe tweak. Cooking is something you never master..something at which you can never be perfect.

But don’t fear or let that scare you! Cooking is also one of the most rewarding things a person can do. No really! In our modern lives how many of our daily activities actually let us see the finished product of our work? Where else can we see such immediate results for our efforts? When you cook you take a process from start to finish. And the best part…you get to eat what you produce! Never be afraid to cook. Yes you might burn something, add way too much salt, hey…you might even set something on fire. But from those experiences you will learn and improve, and have some fun along the way!

On that note here is a simple recipe for roasted garlic. It is so easy even the most novice cook can pull it off. Roasted garlic can add  a wonderful depth of flavor to your dishes. I love mixing it with mashed potatoes, hummus, and even smearing it on toasted whole wheat bread. Give it a try! You will soon become an addict.

Local Ingredient: Local Organic Garlic (purchased from a local company that delivers fresh local produce).

Roasted Garlic

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: about 48 roasted garlic cloves

Ingredients

6 full heads of garlic, unpeeled

2-3 tbls Olive Oil

Sea salt and cracked black pepper, to taste

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Leave the heads of garlic in tact, including papery outside. Cut about 1/4 in off the top of each, exposing the inside of each clove.
  3. Drizzle a little bit of oil in the bottom of a baking pan or dish, turn to coat bottom. Place garlic in pan, cut side up.
  4. Drizzle the remain oil over the top of the garlic heads. Season with salt and pepper.
  5. Cover tightly with aluminum foil. Bake for 40-45 minutes.
  6. Carefully remove the foil and allow garlic to rest for about 5 minutes.
  7. Peel away the outside pappery skin using a spoon or your fingers (if its cool enough.)
  8. Remove each roasted garlic clove. They will be mushy.

Notes

Serve on whole wheat toast, with quinoa, or even make homemade hummus.

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Garlic Out of Oven

So easy and tasty Plated Roasted Garlic and Toast

Sara Christopherson and Jessica Warrens are the authors of the My Clean Kitchen food blog. Their first cookbook Paleo Kid Cookbook is available online for only $2.99. Get yours now!

 

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  1. […] all of it, I decided to roast a bunch of heads and use it for cooking. Check out our recipe for roasted garlic here. One of the things I did with my roasted garlic was to create a rub for chicken. I combined it with […]



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