Thursday, August 8, 2013

Roasted Garlic

I'm really into roasted garlic lately. I'll give way to smelly breath to enjoy tasty food any day (sorry, babe). It's so easy to roast, and I normally just pop it in the oven when I've got something else going.

I cut the top off to expose each clove.  Drizzle it with olive oil, and wrap it in foil.  Roast at 400ish degrees until the cloves are soft and buttery. You can then pull each clove out, which is the best way to get maximum garlic, but it is too tedious for my taste.  I just squeeze from the bottom, and most of it comes right out.  It keeps in the fridge for a week or two.

We add it too homemade burgers, pastas, sautéed veggies, and whatever else makes sense. Next, I'd like to try it in this homemade hummus. Opa! 

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