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Roasted Garlic
Servings = 6 | Serving size =1/3 head of garlic (about 6 cloves
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.
Nutrition Facts
Serving size: 1/3 head of garlic (about 4 cloves) | Servings 6
Calories 40 | Calories from Fat 14
Amount Per Serving (% Daily Value)
Total Fat 2g (2%) | Saturated Fat 0g (1%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 3 mg (0 %)
Total Carbohydrates 6g (2%) | Sugars 0g
Dietary Fiber 0g (2%) | Protein 1g
Vitamin A 0% | Vitamin C 9 % | Calcium 3% | Iron 2%
Vitamin K 1 mcg | Potassium 72 mg | Magnesium 5 mg
"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.