Roasted garlic hits the full spectrum of JANUARY FOOD NEEDS: it's rich and mellow and totally qualifies as comfort food, but has enough good-for-you that you'll feel like a HEALTH WIZARD for keeping some on hand to throw into whatever you're making for dinner. We've burned a few fingers at our house eating cloves straight out of the oven, but served warm it's an awesome (and cheap) addition – or even alternative – to a cheese plate. Life goes on, post-HOLIDAZE, dinner parties included.
one bulb garlic, extraneous paper removed (you want the bulb to keep its shape, but it shouldn't be wearing a sweater) /// olive oil /// one lemon /// one sprig rosemary /// sea salt, to taste /// one square aluminum foil
pre-heat the oven to 350, and slice the "lid" off the bulb to expose the cloves. make a fold in your aluminum foil to double up support under your bulb, then center the garlic. drizzle with olive oil and top with a few rosemary leaves, a squeeze of lemon juice, and sea salt to taste.
roast on a baking sheet for about 45 minutes, until golden brown/until your entire house smells amazing. serve warm as an appetizer, or store in the refrigerator to use in soups, sauces, eggs (ALWAYS EGGS), sammies, and pretty much anything else you can think of.
photos by Cortney Peguese - thank you, Cortney!
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Labels: food, how do you do