You can cook extra bulbs of garlic on Sundaysand store them in a covered container in the refrigerator for up to one week. This way you will have roasted garlic on hand whenever you need it. Simply sqeeze a clove out of it's skins when needed. So delicious just by itself!
Ingredients
4 large Garlic Heads
Extra Virgin-Olive Oil
Sea Salt
Pepper
Instructions
Preheat the oven to 350 degrees F.
Trim any roots from the bottom of the bulb so that the garlic will sit flat. Now trim a thin slice from the top of the bulbs to expose a little of each of the cloves.
Drizzle olive oil over the tops of the exposed garlic and salt and pepper to taste.
Place cut-side up in a small baking dish.
Add hot water to the baking dish to a level up to ⅓ of the garlic bulbs.
Cover tightly with aluminum foil. Bake for 1 to 1 ½ hours or until garlic is a golden brown and the cloves are very tender. I always go the longer route. Get ready for the house to smell amazing!
Remove the garlic from the dish and cool.
At this point you can add the cloves to any dish you like or spread it on your bread.
Because of it's subtle flavor, you will be surprised how many cloves you can eat. This recipe is one of the tastiest you will find. You're going to love it!
Recipe by Bair Necessity at https://bairnecessity.com/roasted-garlic/