Roasted garlic is a super simple way to add tons of flavor to other foods, or enjoy it spread on some crusty bread!
Today we’re staying easy peasy, super yummy, and extremely versatile.
Before we get there, can we talk about how my baby turned ONE over the weekend? They say the days are long but the years are short, and the proverbial they really nailed this one. I know that pretty soon she’ll be walking and talking and getting even crazier with the rest of the crazies in my house. We had a simple little party for her, I made this applesauce cake (should have made two because I want to eat it alllll), and she received exactly zero toys because my house is already an out-dated Toys R Us catalog. Plus she only wants to play with bugs and carpet fuzz anyways.
I don’t know why I see twelve months as the magical age to just feed her all the things, but I figure she can handle it now, so she got her first taste of pizza over the weekend. And by taste I mean she ate more pieces than any of the other kids and I ended up having to cut her off. Girl likes her ‘za.
Let’s keep pizza in mind while we talk about this roasted garlic, shall we?
All you need to do is slice off enough of the top of a head of garlic to expose all the cloves, drizzle with olive oil, wrap it in foil, and throw that little ball into the oven for about an hour. After a while your house will smell like your favorite pizza joint and the neighbor kids will start coming to your door wondering what’s for dinner. Once your garlic is all soft and golden, scoop or squeeze it out and use it a multitude of ways. You’d better believe I have some ideas for you:
- Make this roasted garlic and broccoli penne
- Sprinkle the cloves on a pizza (see, we’re still thinking about pizza!)
- Spread it on some good quality crusty bread
- Put it in your mashed potatoes
- Mix it with mayonnaise and spread it on a sandwich
- Add to lasagna
- Put it in a grilled cheese sandwich
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- 1 head of garlic
- Olive oil
- Preheat the oven to 400ºF. Cut the top third off the head of garlic to expose all the cloves. Drizzle with olive oil, then wrap tightly in aluminum foil. Place on a rack centered in the oven until soft and brown, about one hour. Remove from the oven and once cool enough to handle squeeze the head to remove the cloves or remove them gently with a small knife.