Today is the launch of my “Make it Monday” series. This will be a regular post on my blog that features a new recipe (almost) every Monday that you can make early in the week and continue to enjoy the rest of the week. Sound good to you? Ok, then let’s get started with the first recipe.
This week’s feature is roasted garlic. I love this stuff. I love it so much, that I try to always have it on hand in my refrigerator. While I certainly enjoy garlic raw or sauteed, when it’s roasted with a little olive oil, it is simply magnificent. Not a fan of garlic? I bet I’ll convert you with this recipe. Raw garlic can be bitter and rather pungent, but roasting caramelizes the garlic, making it sweet, and providing a softer garlic flavor. You can use roasted garlic in so many ways. You can spread it on toasts to make delicious, guilt-free garlic bread or add it to Greek mayo for a sandwich spread. You can toss it into your next batch of hummus or stir into almost any pasta dish.
Why should you include garlic in your next recipe? Besides adding so much flavor, garlic may also protect your heart by helping lower LDL cholesterol, triglycerides and blood pressure. Garlic also contains antioxidants that have anti-inflammatory and immunity-boosting properties.
So hit the grocery store on your way home and then get roasting!
A sweet, spreadable way to enjoy garlic.
- 1 head of garlic, loose papery layers removed
- 1 teaspoon olive oil
- Preheat the oven to 425’F.
- Slice off the top of the head of garlic to expose the cloves.
- Place the garlic with the cut end up on a piece of foil then drizzle with oil. Fold up the sides of the foil and loosely close at the top. Place on a sheet pan or directly on the rack in the oven.
- Roast until tender, about 25-30 minutes.
- Yields about 8-10 roasted cloves
- Calories: 44
- Sugar: 0
- Sodium: 1
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 1
- Protein: 0
- Cholesterol: 0