An Easier Better Way to Roast Garlic by Paulette Motzko
Pre-heat your oven to 325 degrees Fahrenheit.
Take off as much of the outer skin of the garlic as you possibly can.
All of the outer skin does not have to come off to do this, which is a great reason why I like doing it this way. after you bake the garlic, the skin and everything will come off really easily.
Put your garlic heads into a large casserole dish or a garlic roaster. I used to beautiful ramekin that is stoneware and microwave and oven proof that was my mom’s that she treasured, and I treasure it even more now that she looks down from heaven at me.
Drizzle with a healthy oil like either grape seed, extra virgin olive oil or canola oil. For this dish I used Pompeian’s Mediterranean Blend, which combines all three of those- has the fringe benefit that it’s so healthy or you too!
Bake for about 20 minutes at 325 degrees.
Check how it’s coming along after 10 minutes.
Once the 20 minutes has passed or 15, take the garlic out and let it sit on the counter until it’s cooled. It will continue to cook while it’s there.
from there you can simply peel apart the garlic cloves easily and all of the skin and everything will fall off instantly and you can basically push out the wonderful mellowed soft roasted garlic, which can make any dish come alive with flavor. Roasted garlic has to be one of my favorite things in the world aside from fabulous fresh vegetables and I really darn good cup of coffee and awesome company!
Text written by
Paulette Motzko as well as Photography and Digital Photo Arts.