Roasted Garlic

Roasted garlic is served many ways - spread on bread, added to homemade salad dressings, and mixed into any dish that calls for garlic but needs a creamier texture and milder flavor. Especially popular in recipes from Spain, France, and Italy. As a condiment or ingredient, the cloves add very few calories, no saturated fats, and both dietary fiber and phytonutrients.

Cooking Tip: Prepare ahead and keep some on hand. Stores well for a week or more in the fridge.

To Prepare:
Start with 2 to 4 whole heads of garlic.

Remove a bit of skin, but not so much the cloves separate.

Cut the top half-inch off of each head.

Place in the oven on aluminum foil or a baking dish.

Add 1 Tbsp water and seal the foil pouch or cover the dish.

Bake 45 to 60 minutes at 375 degrees. (longer if temp lower)

Test for doneness - they should be very soft to the touch.

Cool and serve by squeezing cloves out.

Bonus Points: Try making roasted garlic in a solar oven.