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Today is one of my first “Work Day Blogging Days” at home and I’ve gotten a lot accomplished already today. I’ve managed to get a few recipes tested, a few photos taken and quite a large amount of recipe photos sorted and ready to be uploaded to the blog!
I also have plans to hit the gym (before it starts snowing), clean the house, bathe the dogs and have dinner ready for BigBear when he gets home from work today! I’ve got this haha. Right?
I’ve got a few recipes coming up that are going to use roasted garlic so I thought I’d take a moment to show you how to roast garlic! It’s so super easy!
Now I know some people that literally pop roasted garlic out of the clove and eat it straight or smear it on toast, but I’m not one of those people haha. I love garlic but I can’t get on board with just eating a plan piece of garlic on it’s own BUT I do love roasted garlic in soups, in compound butters and in pasta sauces!
Here’s what you’ll need:
Whole Garlic Bulbs
So here’s how we make it:
Preheat the oven to 400℉.
Take your fingers and remove the loose paper from the garlic bulb.
Carefully use a sharp knife and trim about ¼ of an inch (or up to ½ depending on the clove) from the top of the garlic bulb, exposing the garlic cloves.
Set the garlic onto a sheet of foil.
Drizzle each bulb with about 1 teaspoon of olive oil.
Wrap the bulbs in the foil. (I normally cook 2-3 bulbs in the same foil packet)
Place the foil packet onto a baking pan and pop it into the 400℉ oven for 45 minutes.
Remove from oven and let cool.
Unwrap the roasted garlic and it’s ready to use!
Just push the roasted cloves out of the pockets with your fingers, mash them and start adding them to everything. haha 🙂