Food

Smelling Up the House

Roasted garlic is a heavenly smell.

To me. Maybe not to MM, though. 🙂

Roasted garlic became a thing for me because of one of my favorite recipes. Specifically, the Filet with Caramel Brandy Mushroom Sauce. It requires a full bulb of garlic, roasted. It didn’t’ take me long to find a method for that… I’ll share it below:

Print Recipe

Roasted Garlic

Simple method to make a roasted head of garlic
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Keyword: Garlic
Servings: 1 bulb

Equipment

  • Aluminum Foil

Ingredients

  • 1 bulb Garlic
  • Olive Oil

Instructions

  • Preheat oven to 400°F.
  • Remove the papery skin from the garlic bulb, being careful not to loosen the cloves. Leave the skins of the cloves themselves.
  • Using a sharp paring knife, cut the top ¼- to ½- off the top of the cloves of garlic.
  • Rub a small amount of olive oil (about 2 tsp) over the exposed cloves, making sure that each clove has been covered, then wrap the bulb in aluminum foil completely.
  • Bake for 35-40 minutes, or until the cloves are lightly browned, and soft. Cool until the cloves can be touched without getting burned, and then remove cloves from their skins (either using a small knife, a cocktail fork, or your fingers to gently squeeze them out of their skins)

Thanks, Simply Recipes!

Here’s the thing: Roasted garlic has so many uses. The sauce, of course, but it can be spread on toasted, tossed into stews, mashed up and added to mashed potatoes…

Oh, and don’t tell MM I did this, but eating them on their own is AWESOME!

I don’t admit that I’ve done that though…. 🙂

Author’s note: I’ve been away for a bit due a variety of life events. For those who have stuck around waiting for me, thank you for your patience! I hope to get back into my normal routine shortly!

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