I love garlic. I love it most when it’s roasted. That’s when its natural pungent odor and spicy heat transform into a rich, creamy sweetness. Roasted garlic is delicious mixed in mashed potatoes, meatballs, pasta sauces and, my favorite, spread on toast like butter. (I’ve been known to consume an entire head of garlic in one sitting this way.) Best yet, the fragrance of sweet garlic roasting in the oven will warm you inside and out.
- Head of garlic, as many as you wish
Freshly ground pepper
- Preheat oven to 425 degrees F.
- Cut off the top of the garlic bulb, exposing a tiny portion of each bulb of garlic.
- Place bulb in foil.
- Drizzle the cut side with a bit of olive oil.
- Sprinkle with coarse salt and freshly ground pepper.
- Add a few tablespoons of water to ensure garlic doesn’t scorch.
- Place directly in the oven for 40-45 minutes or until completely tender and golden in color.
Note: I typically roast a few heads of garlic simultaneously while I’m roasting potatoes or meat. Since meat is typically roasted at lower temperatures, just roast the garlic longer and check for doneness.