Pure Thyme

For a Balanced Life

  • Home
  • Pure Me
  • Pure Recipes
  • Pure Press
  • Contact Page

Roasted Garlic

January 17, 2011 By Jennifer 1 Comment

We do a lot of our cooking around here on Sunday, so during the week there is less time cooking and more time to enjoy with our family. I love to roast a head of garlic on Sunday to use in a variety of recipes during the week. My all time favorite was spreading warm roasted garlic on a baguette slathered with warm, melty brie. Sorry if I made your mouth water, but now I will just be saving that for my once a year treat! Sitting here writing that though, I can honestly say I haven’t even been missing my old cravings since beginning this new journey. I’ve been having to much fun coming up with the most nutritious versions of my favorite recipes to even think about it. My energy level has been through the roof and I’ve lost 7 lbs in 2 1/2 weeks! See you later baby weight and you can temp me all you want delicious brie, I’m over you! HA! =) Anyhow, back to roasted garlic. I love the flavor of roasted garlic better than sauteed garlic most of the times. It’s got such a creamy, sweet taste and it’s not so garlicky that you will be tasting it for the rest of the day! Not only does it taste good, but is good for you too. Garlic is nutrient-rich and supports a healthy immune system that has been shown to fight off colds, cancer, heart disease and infection. It’s so easy to do and so worth making it…Mmmmmmmmmmmmmm!

Roasted Garlic

Ingredients:

1-2 heads of garlic

Tin foil

Directions:

1. Preheat oven to 400 degrees F.

2. Using a knife, cut off a 1/4 inch of the tops, exposing the cloves of garlic.

3. Wrap garlic glove in tin foil twisting the top to seal in the garlic.

4. Roast directly on rack or on a tray for 40 minutes to 1 hour or until cloves feel soft to the touch.

5. Remove garlic from oven and allow to cool slightly. I find the easiest way to get the roasted garlic out is just by squeezing a clove with my fingers or you can use a small knife and fork to get it out.

6. Use as needed.

Enjoy! YUM!

It's only fair to share...Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
0Share on Facebook
Facebook
0Share on Google+
Google+
0Share on Tumblr
Tumblr
0Share on StumbleUpon
StumbleUpon
0

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Google+ (Opens in new window)

Related

Filed Under: Uncategorized

« Date Paste
Baby Spinach, Tomato and Pineapple Salad with Shallot Dressing »

Comments

  1. Christina says

    February 1, 2011 at 3:02 pm

    We love roasted, too! I always roast a few bulbs at a time (in a covered Pyrex with olive oil) so I have it on hand for mashed potatoes, pasta, rolled into bread dough (or just mashed ON the baked bread!)…the possibilities are endless!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Welcome to Pure Thyme


Hi, I'm Jennifer, Welcome to Pure Thyme! This is my recipe blog where I share my love for food that is healthy, simple and delicious. Here is where you will find inspiration to have fun, live well, and find balance in your life!

stay in touch

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search Pure Thyme

Recent Posts

Homemade Cough Drops (Heart-Shaped + Honey + Chamomile + Lemon)

Holiday Essential Oil Diffuser Blends

Upton’s Naturals Jackfruit Review

Apple Pie Cinnamon Rolls with Vanilla Maple Icing

Pure Voice: Melissa Costello and The Clean in 14 Detox

Homemade Shea Butter Hand Cream

Pink Himalayan Salt Scrub

Spring Onion Farro Fritters with Fresh Peas, Apsaragus, Radish & Tahini-Mint Dressing



stay in touch

Jennifer loves sharing her passion for healthy eating Learn More…

Copyright Pure Thyme, LLC© 2019