Roasted Garlic Recipe

Prep Time: 5

Cook Time: 1 45

Total Time: 1 50

Servings: bulb

Cost: $0.67 per recipe

Preheat oven to 400 degrees F.
Cut straight off the top of the garlic, just enough to expose the garlic cloves. Remove any loose papery outer layers, but do not peel garlic completely.
Rip a piece of foil, just large enough to wrap the entire head of garlic. Place garlic cut side up and drizzle oil on the exposed surface of the garlic. Wrap garlic in foil and place on a baking sheet.
Roast garlic in the oven until golden and soft, about 45 minutes or up to 60 minutes, depending on the size of the cloves.
Set garlic aside to cool. Then, squeeze the golden brown cloves out of the papery skin.

To roast individual cloves of garlic: Peel and remove cloves from 1 whole head of garlic (about 15 cloves). Add to a baking sheet. Drizzle with ½ tablespoon of avocado oil. Stir to coat. Optional: sprinkle with ¼ teaspoon of kosher salt. Roast for 15 minutes or until cloves are tender and start to turn golden.
Storage instructions: Leftover roasted garlic will keep well in an airtight container or small jar in the refrigerator for 1 week. Before covering and storing, allow the roasted garlic to cool to room temperature.
Freezing instructions: Pack the soft, gooey garlic cloves into an ice cube tray, creating small 1-2 tablespoon sized cubes of roasted garlic paste. Transfer to a freezer-safe container and freeze for 3-6 months. Use straight from the freezer, or allow to soften overnight in the refrigerator or on the counter until softened.