Roasting whole garlic heads changes the character of the cloves completely, from crisp, white, and pungent to creamy, brown, and sweet, with just a hint of the garlic punch they pack when raw. We love roasted garlic spread on crusty bread instead of butter, or tossed with steamed green beans or asparagus. Try it smeared over the dough as a first layer on homemade pizza or pureed in dips, dressings, or mashed potatoes. Use roasted cloves instead of raw ones in stovetop sautes or slow cookers braises, simply adding them along with the liquid.
Ingredients:
2 heads garlic per packet
2 teaspoons extra virgin olive oil per packet
Fresh or dried herbs of your choice such as rosemary, thyme, oregano, or marjoram (optional)
Directions:
Remove the loose outer, papery layers from the garlic heads. Place the heads, in pairs, on squares of aluminum foil large enough to enclose them. Over each pair of garlic heads, drizzle 2 teaspoons olive oil. If desired, add one or more herbs. If using dried herbs, crumble a pinch of the herb between your fingers over the garlic. If using fresh herbs, place small sprigs in each packet. Fold the foil around the garlic and herbs, sealing the edges tightly. Place the packets in the slow cooker. Cover and cook on LOW until the garlic is very tender, about 5 hours. You can test for doneness by squeezing a head with your fingers to check the degree of softness.
To use the cloves, cut the heads of garlic in half, or simply cut off the pointed end of each head. Squeeze out the cloves. To serve with bread, break the heads into sections and offer one section to each person; diners can squeeze the soft cloves out of their skins. The roasted garlic will keep, in an airtight container in the refrigerator, for up to 3 days.
1 head serves 2 to 4 as a spread.
Nutrition Information:
Per Serving: 30 Calories; 3g fat (89.6% calories from fat); trace protein; 1g carbohydrate; trace fiber; 0mg cholesterol; trace sodium.
Exchanges: 0 Vegetable; 1/2 Fat.
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