I got several large, flat bulbs of garlic in my recent Misfit Market box, so they were perfect for roasting!
Source: MarthaStewart.com
2 heads garlic, papery outer skins discarded
2 T. extra-virgin olive oil, plus more for storing
Preheat oven to 425 degrees.
Cut a think (1/4") slice from top of each head of garlic; discard.
Place garlic in a small baking dish and drizzle with olive oil.
Cover with parchment, then foil, and roast until soft and golden, about 1 hour and 15 minutes.
To store, squeeze out unused cloves into jar and add enough olive oil to cover. Store closed jar in refrigerator for up to one week.
2 heads garlic, papery outer skins discarded
2 T. extra-virgin olive oil, plus more for storing
Preheat oven to 425 degrees.
Cut a think (1/4") slice from top of each head of garlic; discard.
Place garlic in a small baking dish and drizzle with olive oil.
Cover with parchment, then foil, and roast until soft and golden, about 1 hour and 15 minutes.
To store, squeeze out unused cloves into jar and add enough olive oil to cover. Store closed jar in refrigerator for up to one week.
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