Roasted Garlic
A recipe for Roasted Garlic from the cookbook, Vegan Pasta Night! Heads of garlic are roasted in the oven with olive oil, salt, and pepper.
Servings 6 Heads
Ingredients
- 6 heads garlic
- 6 tablespoons (90 milliliters) olive oil 1 tablespoon (15 milliliters) per head of garlic
- 3 teaspoons (18 grams) salt 1/2 teaspoon per head of garlic
- 3 teaspoons (6 grams) black pepper 1/2 teaspoon per head of garlic
Instructions
- Preheat the oven to 425°F (220°C, or gas mark 7).
- Take each head of garlic and holding it sideways on the cutting board, cut off the top of the bulb that is starting to grow upwards to reveal the garlic cloves. I recommend cutting about one-quarter of the way down the head of garlic from the top.
- Discard the tops or freeze them for making homemade vegetable broth.
- Place each garlic head on a piece of aluminum foil that’s large enough to wrap it up after seasoning.
- Top each head with the olive oil, salt, and pepper. Wrap each bulb individually with foil and make sure they’re all tightly wrapped and sealed before baking.
- Place the aluminum foil packets on a baking tray and bake for 1 hour. Check after 45 minutes. They’re ready when they’re a deep golden brown.
- If they need to cook longer, continue to cook and check at 5-minute increments.