“What garlic is to food, insanity is to art.” -Augustus Saint-Gaudens
Keep a baked garlic bulb in the fridge at all times – the uses are endless! The smooth, slightly sweet flavor of roasted garlic goes great as a spread over bread, blended into sauces, mixed into stews, or tossed into a side dish like roasted Brussels sprouts. Melt some ghee and mash in a few cloves to make your own garlic butter!
Ingredients:
1 organic garlic bulb
Healthy oil for drizzling (extra-virgin olive, avocado, or macadamia nut oil)
Small pinches of sea salt, paprika, and raw sugar (optional)
Directions:
Wash garlic bulb and remove any loose pieces of skin (do not peel). Chop off the tip of the bulb so the garlic cloves are just slightly exposed (see picture). Place bulb upright on parchment paper. Aluminum foil works too; however, parchment paper is preferred since cooking with aluminum can be a source of metal toxicity. Over the exposed clove tips, drizzle the oil and sprinkle the optional ingredients. Wrap up the garlic bulb so it’s no longer exposed. You can twist the parchment paper tightly or use kitchen string. Bake at 350 degrees for a minimum of 30-45 minutes. Longer times may be necessary for larger bulbs. Keep in the fridge in a sealed container for up to a week, using cloves as needed.