My mom always told me that spreading an entire bulb of roasted garlic on toast would kick a cold. True? Maybe, but as a kid I sure as heck wasn’t about to eat garlic let alone an entire bulb. Now….I cannot get enough of this wonder veggie. I put it in everything. I mean, not like cereal but everything that would require garlic I suppose. To me, regular garlic and roasted garlic and 2 totally different things. Almost like entirely different vegetables. What I love about roasted garlic is how gooey and sweet it becomes, I could eat it like candy!
Every time I smell garlic I automatically transport back to our roadtrip days in the yellow vanagon. We always drove through Gilroy, California. If you have not been there, it is the garlic capital of the world. If you love garlic, head that way, or at least drive through with your windows down like we did. Although, I would LOVE to one day go to the Gilroy Garlic Festival. Not sure I can convince Cam to head west for that one though. Maybe if they had garlic craft beer.
Anywho, roasting garlic is foolproof. Not to mention it will keep the vampires away, so it is a win win really.
- 1 bulb garlic
- 2 teaspoon olive oil (doesn't have to be accurate you are just drizzling it on)
- preheat the oven to 400 degrees and set oven rack in the middle
- Peel away the loose, papery layer on the garlic
- Leave head intact where all of the cloves connect
- Trim 1/4 inch off the top of the head and drizzle olive oil on exposed cloves
- This allows the oil to seep into the bulb
- Wrap entire bulb in foil and roast for 40 minutes
- **To spread on toast like my mom did when we had colds, squeeze the bulb from the opposite end where they are not exposed and they will shoot right out! It will spread easily!
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