Category:
Condiments + Spice Blends

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

By Jack Gilmore

Makes 1½ cups

The cool thing about garlic is that after you roast it, it gets creamy and becomes a whole new ingredient. Roasting makes the flavor milder compared with straight garlic, which can be a little sharp and spicy—still a choice option for certain dishes. If you’re going to put the time into roasting some, do a few cups. Then jar it in a good olive oil, and it should last a few weeks refrigerated. You can use it with anything, from dressings and mashed potatoes to steaks or chicken right off the grill, or even on a good bread for garlic toast.

Super easy

4 cups garlic cloves, peeled
Water, to cover

Roasted Garlic Directions

Preheat oven to 375°.

Stack garlic in small casserole dish slightly covered with water.

Bake approximately 45 minutes.

Note: Garlic can be refrigerated and used for up to 4 weeks.