Whole Roasted Garlic
Roasted garlic provides a sweet flavor to spreads, butters, and vinaigrettes. To store, squeeze out unused cloves into jar and add enough olive oil to cover. Store closed jar in the refrigerator for up to one week. This recipe for whole roasted garlic is from Martha Stewart Living, February 2004.
- 2 heads garlic, papery outer skins discarded
- 2 tablespoons extra-virgin olive oil, plus more for storing
Preheat oven to 425 degrees. Cut a thin (1/4-inch) slice from the top of each head of garlic; discard. Place garlic in a small baking dish. Drizzle with oil. Cover with parchment paper-lined foil; roast garlic until soft and golden, about 1 hour and 15 minutes. To store garlic, squeeze garlic cloves into an airtight container and add enough olive oil to cover. Keep refrigerated, up to 1 week.