Many recipes call for roasted garlic. You can purchase roasted garlic in the store, but homemade roasted garlic is so much more worth it!
People have very strong emotional reactions to garlic. I get it. Your breath stinks, the strong aroma can fill up a whole room, your loved one might want to sleep in a separate bedroom, people may turn their heads and gag when you speak…So why eat it?
There are so many health benefits of garlic and here’s a few you might not even know about:
- Got acne? Did you know you can slice a clove of garlic and rub it on your pimple to banish it? Huh.
- Garlic is a great cold preventer, too. It’s loaded with antioxidants to strengthen your immune system. Steep chopped or minced garlic in hot water, strain, and drink.
- Need to lose weight? According to nutritionist Cynthia Sass, mice eating a garlic-rich diet regularly lost weight and shrunk their fat stores.
- Going camping? Mosquitos hate garlic. Rub garlic on your arms and legs and mosquitoes will leave you alone (and everyone else might, too!)
- Feeling achy? Garlic has anti-inflammatory properties that can help cut inflammation.
Do I have you convinced to eat more garlic? Here’s a simple pictorial on how to roast garlic for a buttery, nutty, aromatic, ultimately delicious taste.
How to Roast Garlic
1. Preheat oven to 400 degrees Fahrenheit.
2. Take a whole head of garlic with skin on and with a sharp knife, slice off 1/4- to 1/2-inch of the top of the bulb exposing the individual cloves.
3. I find that a muffin tin works best for roasting garlic. Line the muffin cups with foil and place the garlic head in the muffin cups. Drizzle 2 teaspoons of olive oil over each garlic head using your fingers to coat the whole bulb. Sprinkle with Kosher salt and fresh pepper to taste.
4. Cover with foil and bake for 30-35 mins.
5. About half way through, I like to uncover the bulbs and allow them to roast the rest of the time uncovered. But it’s up to you. You can leave it covered the whole time.
6. Once done, allow the bulbs to cool enough that you can handle by touch. Now, all you have to do to extract the garlic from the skins is grab the bottom of the head and gently squeeze until the cloves pop out of their skins.
You can eat as is, or mash with a fork to use in your recipes; or, spread
You might want to have a breath mint handy! :)