January 2017 – Recipe of the Month: Garlic



Roasted garlic is one of those wonderful recipes where the execution is easy and the results are astounding. This recipe deepens the unique flavor of this allium, while also removing some of the intensity of raw garlic. With this recipe you can eat the roasted garlic as is for a quick snack, or add your results to any dish that calls for garlic.

Whole Roasted Garlic

Adapted from Froment Free

  • One whole head of garlic
  • California olive oil
  • Aluminum foil
  • Small pan for roasting

Preheat your oven to 350F. Prepare the garlic by cutting off the top of the head, so that all cloves are exposed and their tops are cut off. Take your cut head and place it in the center of a sheet of aluminium foil, cut side up. Drizzle olive oil on top of the garlic, until all gaps are filled. Then wrap the aluminum up around the head until it is completely covered. Place in your pan and roast for approximately 1 hour. Let cool in the foil for 10 minutes, and let cool for another 10 minutes outside of the foil. Peel the garlic so each clove falls from the head. Then either eat your garlic as is, or add it to your next dish!

Read the rest of the January Sprout!

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