I blame the Italian half of me for my obsession with garlic. I love it, it makes everything better and, as stinky as it makes me, I usually can’t get enough of it (sorry people around me!). I’m also notorious for doubling the amount of garlic called for in any recipe. I put garlic in everything. I do draw the line at putting it in my homemade ice cream though (well so far anyways).
Of course I also justify my garlic consumption because of the amazing health benefits it has. Garlic is packed with vitamins and nutrients such as potassium, vitamin C, and B vitamins. Garlic also contains allicin, a sulfur compound that is a powerful natural antibiotic. In order for the most allicin to develop, you should first crush the garlic and then let it sit for a few minutes. It has greater health benefits when consumed raw but it’s still great for you after being cooked!
Roasting garlic takes away most of the bite and you are left with creamy, soft bulbs that can be spread over toasted, buttery bread or used in a recipe such as this creamy roasted garlic potato soup.
Plus, roasting garlic is super easy…
- Preheat oven to 400 degrees F.
- Remove any loose outside skins on the bulbs
- Cut the tops off the heads of garlic, exposing the bulbs (as pictured)
- Drizzle exposed bulbs with extra virgin olive oil
- Wrap bulbs in tinfoil and bake for 35-40 minutes
Once cooled, squeeze roasted garlic out of the bulbs or remove with a fork tine!