Roasted Garlic

Roasted garlic makes almost everything better. When I make it, I cook up a big batch and store some in the freezer for quick access.

4 – 6 heads of garlic
1 TBSP olive oil
1 TBSP water

Preheat oven to 400.

Break up cloves but do not peel. Place garlic in a shallow baking dish in a single layer, toss with oil and water. Sprinkle with salt and pepper and wrap tightly with foil.

Bake for 50 – 60 minutes until garlic is soft.

Cool. Store in airtight container for up to 1 week or in a zip lock in the freezer.

One thought on “Roasted Garlic

  1. Roasted garlic is great! It’s lovely on a slice of good bread but I even eat it on its own with some salt. I’ve always done one head at a time slicing the top of and then drizzling olive oil all over but this looks good too 🙂 It’s good to know that you can store them for up to 1 week I never thought of that before (probably because they don’t last longer than I can squeeze the goodness onto a slice of bread)! 😀

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