Roasted Garlic

"We could certainly slow the aging process down if it had to work its way through Congress."  Will Rogers

Garlic Ready for the Oven!

This is one of the easiest, fastest, and lo-fat ways that I've found to roast garlic.  I thought this up my own self on a day when I wanted some roasted garlic but didn't have the kind of oil on hand that I generally like to use.

So I decided to simply wrap the garlic with a tablespoon of veggie broth, first in parchment paper and then the whole thing in foil.   I roasted it for about 45 minutes at 400 degrees.  When I went to check on it (I had been busy writing the "embellished" journal that I'm leaving for my kids to find when I'm gone to that big remodeled kitchen in the sky) there was a distinct odor of something burning.

When I opened the package it seemed that the veggie broth had burned but the garlic cloves were unscathed but a bit too mushy.  I tried the process again, this time adding a splash of water to the package instead of the veggie broth.  As you can see by the picture above I reused the foil from my first attempt, I have entirely too much time on my hands, and I forgot to take my meds today.

Perfectly Roasted Garlic!

The second attempt to roast garlic with plain water at 375 degrees for 30 minutes resulted in beautifully roasted garlic.  The first batch of mushy garlic went into a soup.  The second batch is in the fridge and awaits a creative bolt of lightening to strike my creative culinary centers, which is alliteratively nice to say.   Perhaps a curry veggie dish over rice.  Big Yummy!

Loveya
The Mom