Monday, June 18, 2012

Roasted Garlic

This lil' gem makes it into
almost every savory dish we enjoy.
In the fall, we hope to be growin' our own.

Being half French and half Italian,
I guess it's in my genetic makeup
to use it as part of our daily meals.
As good as it is sauteed in sauces,
over pasta and in rice,
there's one way to make it even better.
Roast it.

Take a head of garlic
and slice it off at the pointed (not root) end.

Drizzle with a couple of teaspoons of olive oil...

then wrap it in foil.
*Update:  We now use parchment paper on the inside,
and foil on the outside.

Bake it for 40-45 minutes at 375 degrees,
then unwrap it.
Let it cool.

Squeeze out the pulp.
The flavor mellows with the roasting,
so there's a subtle burst of yummy goodness.
Even folks who aren't big fans of the stuff,
can't get enough of the roasted version.

Feel free to add this to soups, pasta, rice, polenta,
veggies, or smeared on slices of French baguette
and topped with tomato or olives.
Keep it in the fridge for up to a week,
if it lasts that long!


  1. Looks scrumptious.
    Now here is your STUPID question of the day---can you guys grow garlic way down there?
    We have to "overwinter" ours in the garden. I know you don't get COLD.

  2. MMMMmmmmm! We will have to try this! Thank you Daisy!

  3. Love garlic, and this looks like another fun way to utilize it.

  4. Looks delish! I only grew a few and got 4 heads of garlic this year. Planning on planting way more this coming fall!

  5. Sue-There are no stupid questions.
    We grow it in the cooler months. I plan to look for a variety that will do well here. It'll be the first time growing it for me!

    Kat-Hope you enjoy it!

    Homesteading Quest-Give it a go!

    Kelly-Best wishes on your harvest!

  6. I haven't tried to grow it. I mean, I've planted the little cloves that sprout. Like the old saying, 'It's easy to grow garlic -- try NOT to!' But I never dug them up. I just enjoy the flowers periodically.

    We get a fair amount of garlic from our CSA. Unfortunately, some of the storage garlics have very small cloves, which can be a PITA when cooking. I just use the larger cloves and save the tiny ones in a jar to add to stock or roast chickens.


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