Some lessons take a long time to sink in. I think it was in the mid 1980s my mom discovered and told me all about roast garlic as a positive addition to about any dish or aioli. Of course, when she told me how to do it, It went into the “too hard” column in my busy life for about 30 years or do. Dusted it off and Viola! wonderful sweet nutty flavors abound. Don’t wait 30 craters or so till you try for yourself.
Whole fresh garlic head(s)
Salt substitute and coarse ground pepper
- Peheat oven to 400 degrees.
- Cut the pointy ends of the garlic heads about a1/2 in or so from the tip., enough to expose the bottoms of all the cloves.
- Place heads pointy side up on a doubled foil sheet. Add 1 teaspoon per head on the cut ends. Add salt substitute and pepper and wrap a envelope of garlic with the edges sealed tight.
- Place garlic foil envelope(s) on a middle shelf of your oven and bake for 45 minutes, or until the cloves are lightly browned and squishy when pressed
- When the garlic is cool enough to handle squeeze the cloves from their shells, Discard shells and use.
What ever you don’t use, place in a sealed contain and store in the fridge for up to 2 weeks and you can freeze if or up to a month.