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Raw garlic heads ready to go in the oven.

Roasted garlic, brown and aromatic, fresh from the oven.

This recipe doesn't use any of my seasoning, but it is an easy, must-have recipe for anyone who loves garlic as much as I do! The roasted heads keep very well in the freezer, so roast extras and keep them on-hand.

Ingredients ...

Several heads of garlic

Olive Oil

Salt

Freshly ground pepper

Stuff you'll need ...

Paring knife

Aluminum foil

muffin pan (optional)

Microwave-safe plate (optional)

Directions ... Oven or Toaster Oven

Pre-heat oven or toaster oven to 400 degrees.

 

Remove papery outer skins from the garlic heads. Cut the tops off of the garlic heads, exposing each toe of garlic. Drizzle olive oil over the top of each head of garlic, making sure there is oil on each toe. Top with a little salt and freshly ground pepper.

 

Wrap each head of garlic in its aluminum foil pouch and place in the oven. If you are roasting a number of heads of garlic, you can place them in a muffin pan for ease of handling.

 

Bake for 30 to 40 minutes, until garlic is soft. The garlic will be really hot, so be careful when you handle it.

Directions ... Microwave

Cut the tops off of the garlic heads, exposing each toe of garlic. Drizzle olive oil over the top of each head of garlic, making sure there is oil on each toe. Top with a little salt and freshly ground pepper.

 

Place the garlic heads on a microwave-safe plate and cover with one of those plastic things or a paper towel. Microwave on HIGH for one minute. Poke the garlic toes with a fork; if they are not tender, microwave them another 30 seconds. Let them stand for about 10 minutes. As with the oven-roasted version, be careful when handling the garlic.

Serving Suggestions ...

Use in Garlic Mashed Potatoes; spread garlic on bread or crackers with cheese; serve roasted garlic toes with beef or chicken; or use to make Low Fat Garlic/Herb Spread.