Serves 4 Prep 10m Cook 40 to 45m Ready in 50 to 55m
There’s just something about roasted garlic that gives me that ‘kilig‘ feeling. I just LOVE it. Aside from the fact that it tastes uniquely good, it is healthy for you. This miracle herb offers an unbelievably wide array of benefits. It is a natural antibiotic, and an antibacterial. If you want a milder taste of garlic, this is for you, because, if you’re not into dairy, this could also substitute for butter (blend it or spread it!). It could be used in salad dressings, soups, viands, and much more.
Fun fact: 3 cloves of garlic have the same antibacterial capacity as a standard dose of medical grade penicillin making it a very potent antibiotic. Consider making a meal of garlic when someone in the family is feeling under the weather. It might just do the trick! Good examples would be, Aglio Olio pasta or Baked potatoes.
- 4 garlic heads (1 per person)
- Extra virgin olive oil
- Salt (optional)
- Before anything else, preheat the oven. This process is not temperature specific. I, in fact, just use my oven toaster. (uhuh. . yes! You can roast your garlic in the oven toaster!).
- Slice 1/4 of the garlic heads and take out the excess skin. Leave at least a layer of the skin to keep the garlic enclosed.
- Cut out square-shaped foils for each garlic. Then place the garlic in the middle of the foil to wrap it around, leaving the top open.
- Drizzle 1/2 tsp of extra virgin olive oil for each garlic head.
- Add a pinch of salt (optional).
- Cover the top part with the excess foil.
- Add 1 tbsp of water in the dish.
- Place it in the oven and wait for 40 to 45 minutes.
- Gently open the foil using a tong. Make sure to be careful with the steam.
- Let the roasted garlic sit for a while.
It’s a bit of a wait, but I promise that it will be well worth it!