Once upon a time I had a cute terra cotta garlic roaster. It held one head of garlic. It was one of the many kitchenware items that I owned, “needed” but did not use. Why? Well basically because it did only hold one head of garlic and you know the frugal side of me, was not going to heat up an oven to roast one head of garlic.
Enter the muffin pan. You can load up your pan with 6 heads of garlic, plus they stay upright. Obviously if you need more than six heads of roasted garlic, grab a 12 cup pan. Roasted garlic is a delicious way to eat more garlic, which is very good for us.
Roasted Garlic the easy way
adapted from Pinterest
350 degree oven
1 muffin pan
1 head of garlic for each “cup”
Slice the point off to expose the tips of the garlic cloves. Place each each in a separate “cup”.
Drizzle with olive oil. Cover with foil, roast for 45-55 minutes. Or until soft and lightly brown in your oven.
Let cool and enjoy!
To use the cloves, when cool enough to handle, carefully break the head apart to separate the cloves. When ready to use squeeze the roasted garlic out from the papery skin.
Warm roasted garlic is delicious “spread” on bread instead of butter.
You can also coarsely chop the (removed from the papery skin) garlic and toss it with hot pasta, additional olive oil and dry bread crumbs. Pass Parmesan cheese at the table for each to use.
Mash some cloves into soft butter, spread on cut bread, broil Heavenly!
I think you get the idea, it is really easy to enjoy roasted garlic, so get roasting already!
As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
For more great recipes, come and visit us at Our Sunday Cafe!