whole roasted garlic

Wednesday, April 6, 2011
I like the baked goods, we all know that. But I like baked savory things.

Especially easy ones. You know the kind that take all of 4.5 seconds to prepare, the kind you can do on a weekday.

One of my standbys is whole roasted garlic. Like the old lady in the hot sauce commercial says, I put that bleep on everything.

Serve it with goat cheese and crackers, use it in my turkey burger recipe, toss it with some pasta and Parmesan cheese, or eat it plain. Keeps vampires away. Crucial.

When roasted, garlic takes on this sweet, buttery flavour. It's creamy and caramelized, no sharpness that you normally get with raw garlic. And it's dead simple to make.

Preheat the oven to 400 degrees.

Take an entire head of garlic and chop it's top off.

Doesn't it look pretty. All the little cloves.

Place the head in a piece of foil, and drizzle the top with some olive oil. Sprinkle on some salt and pepper.

Wrap the head up in the foil, doesn't have to look pretty (see mine), but make sure it's wrapped tight so no delicious garlic juices leak out.

Bake for about 45-50 minutes. ish. Unwrap and serve.

We enjoyed ours along side some pork the husband grilled for us.

We stunk for the rest of the night, just like the canucks.