Roasting Garlic

Raw garlic's pungent odor and spicy heat transforms into a buttery sweetness with roasting. Roasted garlic cloves can be added to pasta, rice and potato recipes or eaten spread on a slice of bread. Garlic is a healthy addition to any meal. It is thought to reduce inflammation in the human body and also to have antibacterial properties.

Things You'll Need

• 1 head of garlic
• 2 tsp. extra virgin olive oil
• Pinch of black pepper
• Aluminum foil or clay garlic roaster
• Sharp knife

Instructions

1. Choose firm, fresh heads of garlic. Garlic is harvested in July and ready for shipping to United States markets at the end of August. Avoid garlic that has mold or mildew on its skin. Garlic that is too old for roasting will have a green germ in the center of the clove. If the garlic is sprouted, do not use it for roasting because it will be bitter.

2. To roast in your oven, preheat to 375 degrees. If you are roasting on your grill and using charcoal, the coals should be white.

3. To roast a whole head of garlic, leave the papery skin on and cut off about 1/2 an inch of the pointed tip of the head. Drizzle extra virgin olive oil over the head and use a pinch of black pepper. If you have a clay garlic roaster, place the head in the roaster. If not, then loosely wrap the garlic in aluminum foil and place in the preheated over, set the timer for 45 minutes. In the barbecue grill, place the garlic on the upper shelf and close the lid. Check often to make certain there is no fire.

4. Roasted garlic should be the consistency of warm butter, creamy and pasty. To remove the garlic from the clove pick up a clove and squeeze.

Tips & Warnings

• Roasted garlic can be spread over bread or toast.

• Add cloves of roasted garlic to mashed potatoes.

• Store roasted garlic covered in the refrigerator. It should keep 2 to 3 days.

• Do not overcook. Roasted garlic that cooks too long becomes hard and bitter.

• Do not overcook. Roasted garlic that cooks too long becomes hard and bitter.