Use roasted garlic in mashed potatoes, on pizza, in dips and soups and salad dressings. Smash on a piece of toast, toss with roasted vegetables. Roasted garlic can also replace fresh garlic in most recipes for a more caramelized + mild flavor.
VIBES: Snoh Aalegra “Charlottesville 9200 Pt II”
INGREDIENTS:
- 1 or more whole heads of garlic
- olive oil
- salt + pepper
DIRECTIONS:
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Heat the oven to 400°F: Set a rack in the middle position.
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Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
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Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
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Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
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Wrap in foil and bake: Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.
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Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
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Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.
LIKE BUTTER PLAYED TOAST 