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| The roasted garlic just pops right out! |
Our family loves garlic. No, we ADORE garlic. We obsess about it and love it on or in nearly everything. Especially if we're feeling under the weather, garlic is always our main cure all.
The part we don't care for is all the chopping and peeling. And the stuff already prepped doesn't even come close to the real taste of fresh garlic. Not even close.
I found this recipe in
Tosca Reno's Clean Eating Cookbook and it looked SO much easier than all the chopping and peeling we normally do! We use it both as a spread for clean crusty breads (which I will be making tomorrow) and to add to our marinara/pasta sauces, etc.
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| SUPER simple. Just chop the tops of the garlic off, exposing the clove inside. You can remove some of the excess peel, but leave most of it intact. Drizzle with EVOO and stick it in the oven (I didn't use much oil, next time I will use a LOT more) |
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| Bake at 375 for about 30 minutes until the garlic is toasted brown and soft. When its done, flip the garlic upside down and it will absorb the oil. |
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| My husband, Patrick, made a dipping oil with some of it by adding some extra EVOO, fresh shredded parmesan, Oregano, Basil & pepper. |
