- 1 head of Garlic
- 1 tsp Olive oil
Peel the outer layer paper off the garlic.
Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil seep into the cloves.
Wrap in foil and bake: Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.
Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.
Calories: 40kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 1g | Vitamin C: 1mg