Start with a whole head of garlic. Cut a quarter inch or so from the end opposite the root (make sure and cut enough so that the garlic cloves are partially exposed).
Drizzle the top of the head with extra virgin olive oil. Lightly season to taste with salt and freshly ground black pepper.
Wrap the head with foil and bake at 325 degrees for 90 minutes.
Remove roasted garlic from the oven and cool to room temperature while still in the foil. This will allow the garlic to continue to steam and make for easier removal from the husk.
Once cooled, squeeze the roasted garlic from the heads. It should have a pudding-like consistency and a mellow taste.
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|Serving Size: 1 Serving (13g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (54%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 873.7mg||30 %|
|Potassium 39.6mg||1 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.9g|
|Protein 0.6g||1 %|
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Calories per serving: 28
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