Whole Roasted Garlic
Roasted garlic provides a sweet flavor to spreads, butters, and vinaigrettes.
- Yield: Makes 2 bulbs
Source: 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, squeeze out unused cloves into jar and add enough olive oil to cover. Store closed jar in the refrigerator for up to one week.