Creamy and almost-sweet, roasted garlic is a delicacy. Most recipes for roasted garlic use a whole garlic head, but I rarely have whole garlic in the house (I can’t stand peeling garlic), so I use pre-peeled garlic cloves that I get at Whole Foods.
Roasted garlic is excellent when mashed and spread on warm toast, but I usually serve it scattered on top of any vegetable dish that I might be making that night. Tonight I steamed some broccoli and topped it with melted butter and roasted garlic. Yum.
- 24 peeled garlic cloves
- ½ tablespoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Heat oven to 425 degrees F. Line a baking sheet with foil.
- Place the garlic cloves in a bowl, add the olive oil, the salt and the pepper and mix to coat.
- Spread the garlic cloves on the prepared baking sheet, in a single layer. Bake 20 minutes, stirring with a spatula halfway through cooking, or until golden-brown and fork-tender.