Roasted Garlic

I saw this in a magazine and I’m now officially obsessed with putting roasted garlic in everything.  I love LOVE garlic, and this is a very deep, perfect garlic flavor without being overpowering.  Just this week I’ve put it in mac & cheese (my secret indulgence), atop fresh veggies, grilled chicken, in humus, and I’m making more tomorrow for the garlic bread recipe. Can’t wait to try that!

Take a head of garlic and cut off the top so that each clove is exposed, place it in some tinfoil and onto a baking sheet.  Fill the head of garlic with EVOO and S+P, and bake at 400 for 45 minutes, covered tightly. 

When the heads are cooled off, squeeze the garlic out of the cloves.  Keeps for about 5 days in the fridge.

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