This was a post I wrote back in October 2018 and I’m not sure why I never posted it.
Not a day goes by where I don’t eat a meal that doesn’t include garlic. It’s a versatile onion and can be used to flavor many dishes. This tiny clove also has a lot of health and healing properties: aids in battling the Common Cold, (Whenever my dad isn’t feeling well or has a sore throat, he makes a garlic, lime, and honey concoction), promote bone health, detoxes the body, and can supplement high blood pressure. Note: I recently learned it’s best to wait 15 minutes for an enzyme reaction.
I was doing some food prep and each item I was making needed garlic. Well, I made it need garlic. Roasted garlic.
Since it was my first time making roasted garlic I did a quick search for the best method
- Preheat oven to 400
- Peel off the excess skin off the garlic clove
- Slice off the top of each clove
- Place them in aluminum foil
- Drizzle each clove with olive oil
- Place in cookie sheet (or you can use a muffin pan so they don’t fall over and you don’t have to worry about anything spilling)
- Bake for 40 minutes
- Allow to cool and enjoy. You can eat them as is or mix them with olive oil to create a great paste or dressing.
Roasted broccolini with an olive oil/garlic/lemon paste topped with crushed red pepper and parmesan cheese.
Shaved Brussel Sprouts with olive oil/garlic/lemon paste topped with toasted pine nuts and shaved parmesan.