Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
Slow roasting garlic brings out a delicious sweetness. The garlic can be spread on crackers or toast, or used in recipes or sauces to add an elegant flavor without the strong and pungent flavor of raw garlic.
- Whole garlic
- Extra Virgin Olive Oil
Preheat your oven to 350 ° F (175 ° C).
Prepare the garlic by cutting off about 1/4 inch of the top of each head of garlic. You can also trim the root end if necessary to allow the garlic to sit level while roasting.
Place the garlic on a sheet of aluminum foil large enough to wrap completely around all of the garlic. Drizzle just enough olive oil over the garlic to cover each exposed clove and allow a little to drip down the sides of each head of garlic.
Wrap the garlic with the aluminum foil so it is completely covered and sealed.
Place the garlic in the oven for 75 to 90 minutes. (You can increase the oven temperature to 400 F and reduce the time to 40 minutes, but I prefer to roast the garlic slowly at 350 F to bring out the best flavor and prevent it from burning.)
When the garlic is done, it will be slightly caramelized and very soft.
Let the garlic cool enough to handle, and gently squeeze the head of garlic to release the roasted cloves.