1 Preheat the oven to 400?F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4
to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over
each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400?F for 30-35 minutes,
or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around
each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Great in mashed potatoes - use the whole bulb. Can be spread over warm French bread
mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
Prep time: 5 minutes
Cook time: 30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (7g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (23%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 27.1mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2.1g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13
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