Roasted Garlic

• servings: 1 serving
• active time: 5 minutes
• total time: 55 minutes

Ingredients

2 heads garlic (about 3 1/2 ounces; 100g total), outer papery skins removed and top 1/2-inch of head cut off and discarded

Extra-virgin olive oil or neutral vegetable oil such as canola or grape seed, as needed (see note)

Kosher salt and freshly ground black pepper

Directions

Adjust oven rack to middle position and preheat oven to 375°F (190°C).

Set wire rack inside a rimmed baking sheet, and cut a 12- by 8-inch piece of aluminum foil.

Place garlic heads in center of aluminum foil, cut side up, drizzle with 1 tablespoon (15ml) oil, and season with salt and pepper (optional).

Bring opposite ends of foil together and crimp tightly at top to form a compact, sealed packet. Place foil packet on prepared baking sheet and transfer to oven.

Roast until garlic cloves are lightly golden and tender enough to be easily pierced with a cake tester or paring knife (be careful when opening foil packet to test doneness), about 45 minutes.

Remove baking sheet from oven and set aside, with packet open to allow steam to escape, until garlic heads are cool enough to handle, about 5 minutes.

Squeeze cloves out of their skins, moving from root end toward cut end; discard skins.

Notes

Roasted garlic cloves can be used right away, refrigerated in an airtight container for up to 1 week, or frozen for 2 to 3 months.

Nutrition

• Serving Size: Makes about 1/4 cup (1.7
• Calories: 269 kcal
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 646 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 6 g