How to Roast Garlic
- Ready In:
6 whole heads roast garlic
- 6 whole heads garlic
- olive oil
- coarse sea salt
- fresh rosemary leaf (optional)
- Preheat oven to 375 degrees F.
- Without breaking the head of garlic apart, remove as much of the outer papery coating as you can.
- Use a sharp knife to cut off the top (pointed end) of the garlic head, so the tops of the cloves are exposed.
- Place the head in a square of aluminum foil, and drizzle with a couple teaspoons of olive oil and a little coarse salt (rub with your fingers to completely coat the garlic head). Sprinkle with a small amount of fresh rosemary leaves, if desired.
- Fold up the foil to make a little purse-like package, and place into a muffin tin.
- Repeat with remaining heads of garlic.
- Bake for about 45 minutes at 375 degrees F or until the cloves feel soft when pressed.
- Let the garlic cool until it can be handled easily. The cloves will squeeze easily out of their skins.
- Eat as is (I love a warm roast sweet garlic straight up) or mash with a fork and use for cooking.
- Store roast garlic tightly sealed and refrigerated, and use within three days. Or, you can freeze roast garlic in an airtight container with a little olive oil and herbs.
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<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>