This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
Where fresh garlic might be a trigger, many with GERD can tolerate roasted garlic.
This recipe is safe for those who are sensitive to gluten.
"There is no such thing as a little garlic."
-Arthur Baer, Investment Author
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.
Servings: 6 | Serving size: 1/3 head of garlic (about 6 cloves)
Cooking Time: 45 Minutes
I make up to about 4 heads of garlic at a time. This keeps well, tightly covered, for about 4 - 6 days.
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.
Serving size: 1/3 head of garlic (about 4 cloves)
|Calories 40||Calories from Fat 14|
|% Daily Value|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 0g||2%|
|Vitamin A 0%||Vitamin C 9%|
|Calcium 3%||Iron 2%|
|Vitamin K 1 mcg||Potassium 72 mg|
|Magnesium 5 mg|