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.
- 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.