Do you ever have SO much garlic that you just decide to roast it for the week, and try to save yourself some time?
Back when I was pregnant .. I was eating quite a bit of garlic (you can see why, HERE)… now that baby is here, I’m finding myself buried in garlic. And eager to use it up in homemade bean dip.
The easiest way to cook with a busy house is to do it in batches – doing 3-4 things in an afternoon is so much easier than trying to cook something each day … and I’d like to think it keeps the house cooler, too.
After all, Arizona is HOT in the summer!
Unfortunately .. many people roast garlic by wrapping it in foil. I can’t stand the thought of foil wrapped food, and we stay clear of foil around here because I’m not so sure that it’s as harmless as it seems to be.
Thankfully, you don’t need to stuff your garlic in foil, and drizzle salt and oil on it to roast – it roasts just fine without all those items.
If you have 35-40 minutes and the oven is hot from making food … just toss the cloves in the oven to roast. Then keep in a jar and use them during the week. It will save you quite a bit of time.
- 3-6 Whole Garlic Bulbs
- Baking Mats or Parchment Paper
- Remove the outside layers.
- Cut the tops of each garlic bulb, you will have exposed the garlic within.
- Lay the bulbs cut side down, on your baking mat.
- Cook in the oven at 350 degrees for 35-40 minutes or until done.
- Let cool and peel the clove from the outside in.
- Keep in a canning jar (pint size should be sufficient) with lid, in the fridge for no more than 1 week (7 days).
[…] roast your garlic (find out how to do that without olive oil or aluminum foil). Allow it to come to room temperature, then unwrap and squeeze the roasted garlic right on in the […]