When you roast garlic it becomes so flavorful and takes on a whole new dimension. Way back when I used to roast garlic by cutting open the head and pouring olive oil on it before wrapping it up and throwing it in the oven.
As a result of my nutrition education I understand the need to drastically reduce consumption of added fats (especially processed fats). I will post later in more detail about this topic, but for now lets just say that added fats contribute to our risk of heart attacks and strokes…yikes!
When it comes to roasted garlic, the good news is that it still tastes great with no added oil. Those of you out there who have trouble digesting raw garlic will find that roasted garlic is mild and easy to digest.
Keep some on hand for adding to salad dressing, whole grain pizza, rubbing on whole grain bread, in sauces, dips, you name it…the applications are endless.
2 heads of garlic
Cut the bottom off of the heads of garlic and separate the cloves. Wrap the separated cloves tightly in foil.
Bake at 375° for 45 minutes. I bake mine in my Cuisinart toaster oven. When I do not have a big casserole to bake, I really love using the toaster oven since it heats up so fast and does not expend as much energy as the regular oven.
Once roasted, allow the garlic to cool down and then squeeze the roasted garlic out of each clove. It may get a little sticky, but it will still come out clean.
The garlic is now ready to use!