Roasted Garlic

by TNBlonde

Great in garlic mashed potatoes for for garlic bread.

INGREDIENTS

1 bulb Garlic
1 teaspoon olive oil

Servings

INSTRUCTIONS

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.

NOTES

Prep time: 5 minutes
Cook time: 30 minutes

Alert editor

Roasted Garlic

1 bulb Garlic 
1 teaspoon olive oil

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.

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TNBlonde

Nutrition

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Serving Size: 1 Serving (7g)
Recipe Makes: 4 Servings

Calories: 13
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 13

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