If you’ve never roasted garlic, you are missing out. I’m sorry, but it’s true. Already roasted garlic adds a deeper (and almost ever-so-slightly sweeter) flavor to foods than the typical diced, pressed, or even minced garlic. There are times when I’d rather use non-roasted garlic, can you imagine Thai coconut soup with roasted garlic? Eesh. But, for the most part, I try to keep some of this on hand. To put in Everything. It’s that good.
Roasted Garlic (Pre-peeled)
2 handfuls pre-peeled garlic (you can buy it pre-peeled, usually comes in a bag in the produce section OR buy a few heads of garlic for MUCH CHEAPER and do it yourself)
1 Tablespoon coconut oil, melted
a few pinches of salt (optional)
aluminum foil (about 15″ long)
ovenproof dish (a rectangular baking dish about the size of 12″ x 9″ will do the trick)
oven – you only need one
Directions: Preheat oven to 375 degrees. Lay aluminium foil flat on counter. Place garlic in center and top with melted coconut oil and salt. Mix with hands (feel free to use tongs or a spatula – be careful not to tear foil). Starting with the long side, fold foil twice using 1″ folds. Rotate foil 1/4 turn and fold sides twice inward using 1/2″ folds. (The basic idea is to crease it at least twice on the top and sides of the packet and allow for enough room inside so that it can comfortably sit flat inside the baking pan of your choice). Exhibit A:
Flatten foil packet slightly with the palm of your hand so that most (if not all) garlic cloves are resting in one layer rather than in a pile. Place packet in baking pan seams side up. Bake for 12-18 minutes, or until cloves are slightly browned.