Roasted garlic is so easy to make and gives tons of flavor to any dish
Garlic is one of those things that is magically transformed when roasted.
I talk about roasting almost as much as I talk about breakfast, but rightfully so.
Roasted is the jam.
I freakin love roasted vegetables.
It’s a rare occasion when I don’t have some roasted veggies sitting in my fridge.
However, I haven’t roasted any garlic for a while. Why? I do not know.
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My suggestions is to roast a lot at one time because you’re going to want more than just one tablespoon {which is about what one head of garlic makes}.
Buy one of those bags of garlic and roast a bunch at one time.
Roasted garlic keeps well in the refrigerator as well as the freezer. Just make sure it’s very tightly covered.
Plus it adds amazing flavor to everything… hummus, potatoes, bread, chicken, etc.
Did I mention how healthy garlic is?
Sometimes I forget to tell you about the health benefits of certain things but that’s mainly because I’m so excited about how good it tastes that I forget how healthy it is. Oops…
Well, garlic is definitely a “superfood.”
It can help fight cancer cells as well as helps lower cholesterol, blood pressure, and/or triglyceride levels.
Garlic also has anti-inflammatory powers and can help boost your immune system.
I love something so small and powerful that tastes so good!
Caution: this stuff is so good that you should probably make more than just one or two heads of garlic.
Almost immediately after they came out of the oven, I had eaten an entire head of garlic.
Yes, head; not just a clove… Just helping my body fight cancer, infections, and heart disease, ya know 🙂
Ingredients
- 1 head garlic do not peel or separate
- 1 tsp olive oil
Instructions
- Preheat oven to 375°F.
- Turn the garlic on its side and slice off about 1/4 inch of the top {the pointy part}. The tops of most of the garlic cloves should be exposed.
- Put in a oven-safe baking dish and drizzle a teaspoon of oil over the top. Cover tightly with foil and bake in preheated oven for 40-50 minutes, until a fork inserted into one of the cloves goes through very easily.
- Let cool before using. Gently squeeze the bottom of the cloves for the garlic to come out.
Notes
*1 small/medium head of garlic yields one tablespoon*
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On here you say to use olive oil but I have been using more coconut oil lately, do you know if this would work the same using the coconut oil?
Thank you.
I think that coconut oil would work! I assume it would change the flavor a little bit, but I don’t think it would be bad. I will have to try it next time I roast garlic 🙂