Better, Less Messy Way to Make My Addictive Roasted Garlic

As I've said before, my Shabbos is not complete without Roasted Garlic to spread on the challah. It's is always a *huge* hit at our shabbos table. Returning guests always request it. Everyone always wants to know how to make it. It's embarrassingly simple. Yet when I explain how to make it, people's eyes seem to gloss over...I don't think anyone ever tries to make it at home. Perhaps seeing the easy recipe here will help.
I recently read about a  simple, less messy way to prepare it.

You'll need:

- A head of garlic -- as many as you like
- Olive oil
- Salt
- Any other herbs you like

Preheat the oven to 350.

1. Take a head of garlic and seperate as many cloves as you want to use.

2. Now cut off the bottom of each clove, where it was connected to the head.

3. Do NOT remove the skin, leave it intact.

4. Lay all of the cloves in a shallow pan (I use a pie tin)

5. Pour olive oil over it -- as much as you like because you'll have a lovely flavored oil leftover.

6. Sprinkle salt and any desired herbs  over the cloves.

7. Roast in the oven...for 10-20 minutes. Watch it closely. It's done when the cloves turn golden.

8. Remove from oven, allow to cool.  Now the cloves will slip out of the skins more quickly, easily and with less mess than if you roasted the whole head.

ENJOY!

Comments

[Jo]

Hi, this looks like a great recipe. How long does it keep for in the fridge? If I want to make it a few days in advance, is this ok?