How To Roast Garlic

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Without breaking the head of garlic apart, remove as much of the outer papery coating as you can.

3. 3

   Use a sharp knife to cut off the top (pointed end) of the garlic head, so the tops of the cloves are exposed.

4. 4

   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.

5. 5

   Fold up the foil to make a little purse-like package, and place into a muffin tin.

6. 6

   Repeat with remaining heads of garlic.

7. 7

   Bake for about 45 minutes at 375 degrees F or until the cloves feel soft when pressed.

8. 8

   Let the garlic cool until it can be handled easily. The cloves will squeeze easily out of their skins.

9. 9

   Eat as is (I love a warm roast sweet garlic straight up) or mash with a fork and use for cooking.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.