Garlic has got to be one of the best foods out there. The health benefits alone are incredible. It helps reduce cholesterol, can protect against quite a few different cancers, and may slow down the aging process. Doctors have long touted the importance of adding garlic to your diet (some say up to five cloves a day!). One of the best ways to eat this magnificent food is to roast it. If you have never tried roasted garlic, you are in for a treat. It is one of the easiest things to do, makes the house smell wonderful, and it has a multitude of uses. I even put some in the chicken pot pie I made for dinner tonight. When you roast garlic, it turns into this soft, caramely goodness that squeezes out of the peel like butter. Once it’s roasted, you can squeeze it all into a container, put it in the refrigerator, and it should be good for a week. You can mix it with butter and spread it on bread to make delicious garlic toast, you can put it over baked potatoes, or even use it as the base for a creamy soup. If only it didn’t make your breath smell so bad, it would probably be the perfect food.
Rosemary Roasted Garlic
whole heads of garlic
Preheat oven to 400°.
Slice the garlic heads down the middle and place the open ends up in an ovenproof baking dish. Drizzle olive oil over the tops making sure to coat each clove (use your fingers if you want). Sprinkle fresh rosemary, salt, and pepper over the top. Cover the dish with foil and bake until they are soft and golden, about 30 minutes.