If you’ve never roasted a head of garlic, you are seriously missing out. It’s nothing like the spicy and aggressive (although totally delicious) flavor you get from raw garlic.
The end result of roasted garlic a mild, nutty, sweet, creamy paste that is excellent mixed in with pasta, mashed potatoes, and even just spread on a warm slice of crusty bread. One of my favorite meals is a head of roasted garlic, a baguette, a bunch of grapes, and a glass of wine. Yum! Let’s get to roasting.
Step 1: Pick the right garlic.
The key to good roasted garlic is picking a good head for roasting. You want to find a head that is relatively flat on the bottom so it sits level while roasting.
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