Roasted garlic is just one of those things that are great to keep on hand. It can be added to a lot of things to really kick them up. Boring mayonnaise? Add a bit of garlic and make a great sandwich super! Boring burger? Add some more, either by mixing it into the patties when you make them, or just put a big ole dollop (or mix with a little mayonnaise) on top just before you serve them!
Roasted garlic is also fantastic in my roasted garlic salad dressing. There are so many uses for it that I recommend making several heads at once. Just substitute it for ‘regular’ garlic in any dish.
Roasted garlic is just one of those things that are great to keep on hand. It can be added to a lot of things to really kick them up.
- Olive oil
- Heads of garlic
- Sea salt
- Preheat oven to 400 F.
- Pel away the outer layers of the garlic skin, leaving the cloves intact.
- Cut off about 1/2″ of the top of the head, exposing all of the tops of the cloves.
- Place head on a piece of foil and drizzle with olive oil and sprinkle with salt.
- Wrap in foil and place in oven 30-35 minutes or until the garlic feels a little soft.
- Remove from oven, open foil packet, and let cool.
- Squeeze garlic from head onto a cutting board. Don’t miss any of the roasted yumminess! Squeeze hard!
- Mash the garlic into a paste using the back of your knife, making sure to break up any large chunks.
- Store in the fridge until ready to use.
Nutritional values are approximate.