About a month and a half ago, I was lucky enough to hit up Charleston with a few (ok, 15 or so) of my friends. During the course of that trip, we had several fabulous meals and I learned one very disturbing fact: none of my dining cohorts had the slightest idea how to make their own roasted garlic. *Gasp* Roasted garlic is so ridiculously easy, crazy delicious, and an easy way to impress dinner guests.
If you can use a knife, tear sheets of tinfoil and operate an oven – you’re all set to make roasted garlic! Obviously, the first thing you need is garlic. You want whole heads of garlic. (Tip – look for heads of garlic that are tight and firm. If the cloves are loose from each other or the head feels squishy, skip it.)
Preheat your oven to 400 degrees. Grab a muffin tin (set that to the side) and tear off a few sheets of tinfoil, one her head of garlic you plan to roast. Holding the head of garlic in your hand, gently rub the skins to remove the outer layers. Once you’ve removed some of the skins, cut off about the top 1/4 to 1/3 of the head of garlic. You want to expose the inside of the cloves.
Toss the tops in the trash and place the bottom portion of the garlic head on a sheet of tinfoil. Drizzle the garlic with olive oil. Wrap the tinfoil around the garlic heads and place them in the muffin tin.
Pop your tray of little tinfoil garlic balls in the over for 30 minutes. When you’re roasted garlic is done, let it sit for a minute or two to cool down enough to unwrap it. The heads will be hot! Let them cool a bit before squeezing out the delicious, soft and buttery cloves. They are delicious used in sauces or just spread on your favorite bread with a little butter. That’s my favorite way to enjoy roasted garlic…
Have you ever made your own roasted garlic at home? Did you realize it was this easy? Now, go make some roasted garlic, whip up some spaghetti or the delicious linguine recipe I’ll be sharing later this week and impress your someone special (Father’s Day is coming up!)