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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"There is no such thing as a little garlic."
-Arthur Baer, Investment Author

The refrigerator light goes on...

Roasted garlic is a staple in my kitchen and should be in yours. I generally roast about 3 heads every ten days or so. It makes a great ingredient in mashed potatoes and also enriches any sauce. It is fantastic served as hors d’oeuvres on bread with some soft goat cheese and veggies.

The Garlic Roaster

I couldn't live without this utensil. The best ones are made of clayand have a glazed dish so that the oil won't absorb into the clay. They're cheap: ten or fifteen dollars at most and they also come in single bulb sizes. the one I use allows me to roast about four heads at once. Roasted garlic keeps about a week if you put it in a tightly sealed glass container or a zipper bag.

If you don’t want to spring for a roaster, using a sauce pan that has a thick bottom will work fine.  I reduce the heat in the oven by about 25°, depending on the thickness of the pan.  

Roasted Garlic

Servings = 6 | Serving size =1/3 head of garlic (about 6 cloves

Cooking Time = 30 Minutes

I make up to about 4 heads of garlic at a time. This keeps well, tightly covered, for about 4 - 6 days.

2	heads whole garlic
2 tsp	extra virgin olive oil

Preheat oven to 300°F.

Peel the outermost skin of the garlic only. With the bulb whole, turn on its side and slice 1/2-inch of the stem end off the garlic bulbs.

Pour the olive oil in the bottom of a heavy bottom sauce pan.

Place the garlic cut side down in the pan.

Cover and roast for 45 minutes until cloves are slightly brown at the cut end and soft throughout.