Prep Smart: Roasted Garlic


Roasted Garlic

Research has identified garlic as the #1 anti-cancer veggie, so it is important to incorporate it as frequently as possible! Roasting garlic completely transforms the flavor, from bold with a bite to mild, sweet and even nutty!  I often slip a packet or two of garlic cloves into the oven when I am cooking something else, so that I always have some in the fridge (or freezer)!

1 or more heads of garlic, cloves separated but NOT peeled

foil or parchment paper

Peel off the outer skin from the head of garlic so that you can access the individual cloves, but DO NOT PEEL the individual garlic cloves. Wrap the unpeeled garlic in a foil or parchment paper packet (made by folding a large piece of either), and roast at 350F for 20-30 mins or until just soft* when gently squeezed. Let cool just until they can be handled and slip off the skins. Store tightly wrapped in the fridge for several days or in the freezer for several months.

*Prep Smart/Cook Smart Tips:
If the garlic roasts a bit too long, the flavor will still be great, but the cloves will be sticky and it will be more difficult to peel.
If it burns you will have to throw it out, as the garlic will be very hard and taste bitter, so check it every 5-8 minutes after about 20 minutes.
Since I often roast 8-10 heads of garlic at one time, I typically make 3 separate roasting packets, one for the very small cloves, one for the medium sized cloves and another for large cloves, as the smaller the clove, the shorter the roasting time.

It will be easy to find ways to enjoy this roasted garlic! Perhaps you can start with Mia’s Garlic Trees, Garlic and Herb Vinaigrette or your favorite recipe for a white bean spread!

Read all about preventing cancer with your fork in my newspaper article the featured Mia’s Garlic Trees!

When choosing garlic, the head should be firm, not "squishy".

When choosing garlic, the head should be firm, not “squishy”.

Roasted Garlic

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