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How to roast garlic in the oven by

Source: https://www.thekitchn.com/how-to-roast-garlic-in-the-oven-5341

Warning: This will fill your home with the most maddening, irresistible, and mouth-watering aromas imaginable. We’re talking about whole heads of garlic roasted with olive oil until each individual clove is completely golden and butter-soft — perfect for spreading on a spare piece of baguette or mashing into a salad dressing. Perfect, really, for just about anything.

Ingredients

1 or more heads of garlic
Olive oil

Instructions

1. Heat the oven to 200C: Set a rack in the middle position.

2. Use your fingers to peel away all the loose, papery, outer layers around the head of garlic.

Leave the head itself intact with all the cloves connected.

3. Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.

4. Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.

5. Wrap the garlic in aluminium foil and roast in the oven for 40 minutes.

6. After 40 minutes, begin checking the garlic.

The garlic is done when a center clove is completely soft when pierced with a paring knife.

Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes.

Exact roasting time will depend on the size of your garlic, the variety, and its age.

7. Let the garlic cool slightly, and then serve.

Press on the bottom of a clove to push it out of its paper.

Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.

RECIPE NOTES:

Speedy roasted garlic trick:
While less visually stunning, separating the head of garlic into individual cloves will make the cloves roast more quickly. Leave the cloves intact and covered with their paper skin, toss with olive oil, and roast in a foil packet until soft.

WAYS TO USE ROASTED GARLIC:
Spread on bread or crackers
Mashed into salad dressing
Mashed into hummus, baba ganoush, or other spreads
Used in place of raw garlic in soups, casseroles, and sauces

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