Roasted Garlic

Consumables make the perfect gift! They are never the wrong size, the receiver doesn’t have to store or figure out a way to display it, and everyone loves yummy food.

I buy garlic at Costco. It comes in a big bag; even my garlic-loving family struggles to use it all before it sprouts. I will roast a couple of heads and keep them in my fridge.

The first step is to cut off the top. Yes, you lose some of the garlic, but it’s much easier after the roasting. You can roast them whole, then peel them after baking. Or you can throw the tops in a ziplock bag with other kitchen scraps and pop that in the freezer to add to the pot next time you make chicken stock.

Second, drizzle oil on top of each head in its foil packet. It is good to use a flavorless oil. I used avocado, but you can use canola, peanut, or something else. Close up the foil packets; this will help prevent burning.

Third, bake at 325 degrees for 45 minutes to an hour. It will depend on the bulb size and how many you are doing. You want a rich, golden color.

Let the garlic cool. Seriously, hot garlic mush feels like lava!

Squeeze out the garlic into a clean glass container. You can take your time to loosen the bulbs to keep them whole for a prettier presentation. I have violently squeezed bulbs, and I have carefully removed each one. Both taste great, and it is totally your choice.

I like to add a sprig of rosemary and thyme from my garden. Then add oil. Make sure the oil covers the garlic. I don’t go through the process of canning and sealing these. They don’t last long in my house, and I keep mine in the fridge. If you give it as a gift, add a tag that says use in two weeks or store it in the refrigerator.