I love garlic. There, I said it.
I’ll say it again: I LOVE GARLIC!
I love Garlic the way Tom Cruise loved Katie Holmes back in the beginning of their courtship. The kind of love that makes you jump on couches on Oprah.
While TomKat’s love may have gently faded away, I can’t ever imagine a falling out with my fave aromatic.
The great thing about garlic is that it can take so many forms.
You can fry it, simmer it, and sautee it.
But my favorite way to extract as much flavor from this flavor bomb as possible is to roast it.
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Easy Roasted Garlic
Roasted garlic is so easy to make, it’s practically criminal. Roasting garlic caramelizes the cloves, giving you a deeper flavor that’s smoking and sweet.
How to Use Roasted Garlic
You can pretty much use roasted garlic any way you dang-well please. I love adding it to anything that could use a little extra flavor.
One of my favorite ways to use roasted garlic is in my garlicky greens (which I add to just about everything, including soups, sammies, flatbreads, rice, and more).
Some other ways to use this flavor bomb include:
- Garlicky greens
- Spread on bread or crackers
- Homemade garlic dressing
- White bean crostinis
- Roasted potatoes
Hot Tip: Cut the Tops Off Your Garlic
Cut directly into the garlic cloves to allow the flavor of the broth or oil to seep into each clove.
More Flavor Bombs
Love this flavor-bomb idea? Check out my other flavor bombs. Fast flavor in less time.
Easy Roasted Garlic Recipe
Prep Time: 3 min.
Preheat an oven or toaster oven to 425 F.
1. Cut the top off a head of garlic (go ahead and cut right into the tops of the cloves).
2. Place the garlic head (the beheaded garlic head?) on a sheet of aluminum foil; fold up the sides of the foil to make a well.
3. Pour a few tablespoons of water, broth, or oil over the garlic.
4. Wrap the garlic in the foil.
5. Roast for 20-to-30 min. (until garlic cloves are soft, almost to a paste).
Flavor your garlic with different broths, herbs, and/or oils. I like:
- Olive oil
- Sesame oil
- Beef broth
- Chicken broth
- Vegetable broth
Hey, hay! Guess what, guys? I’m not a nutritionist, nor am I a doctor. Even worse, I’ve never even played one on TV. Please check with your doctor or nutritionist before switching up any diet. Most of my recipes/recommendations include known allergens. If you have an allergy or food insensitivity, please don’t use those ingredients in your cooking.