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.
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