Maximizing your Oven - Part III: Roasted Garlic

Roasted garlic is so different from raw garlic. No worries about kissing anyone after slathering this onto crusty bread. It's also extremely easy to make.

Here goes:

Cut off the tops of the garlic head after peeling as much of the superficial skin as possible. Drizzle with olive oil, sea salt and freshly ground pepper. Wrap in foil. Place in the oven at whatever temperature you're roasting your vegetables for 30 minutes to an hour, depending on the temperature. It should turn a beautiful caramel color.

Remove from oven. It should squeeze out easily like toothpaste. Add some olive oil, s&p to taste and you're ready to dazzle everyone with your homemade roasted garlic oil. Add some chopped fresh herbs for additional freshness and color. Add to mashed potatoes, or slather on a whole chicken or cornish hen before roasting, or your favorite lover...it works like chocolate, except savory. What?

Maximize maximize maximize, especially now that it's "cold" here in California.

Ciao,
Quyen