When you roast garlic it actually softens it's taste, so it isn't as strong, and it makes it sweeter too. You can roast several heads of garlic at a time and store them in a jar of olive oil. Then you can use the oil in the jar for salad dressings and sauces... yum. As I mentioned before, roasting garlic in the oven makes your house smell like you are a gourmet chef, and it's simple. I really encourage everyone to give this a try. I got this recipe from the cookbook that Nick got me for Valentines day Cooking with Vegetables and Fruits in Season, by Sarah Raven.
1 whole head garlic
Sprig of rosemary and/or thyme
1 tablespoon olive oil
Salt and pepper
Preheat oven to 350
Put the garlic in a roasting dish, sitting it on top of the thyme and/or rosemary sprigs. Add a tablespoon of oil and 2 tablesppons of water, and sprinkle with salt and pepper.
Put inthe preheated oven and cook for 45 minutes.
Sprig of rosemary and/or thyme
1 tablespoon olive oil
Salt and pepper
Preheat oven to 350
Put the garlic in a roasting dish, sitting it on top of the thyme and/or rosemary sprigs. Add a tablespoon of oil and 2 tablesppons of water, and sprinkle with salt and pepper.
Put inthe preheated oven and cook for 45 minutes.
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