Roasted Garlic
Roasting mellows garlic sharp flavor. Whole heads are excellent on appetizer boards where the cloves can be popped out and spread on keto bread or crackers. I like to make a large batch as you can mash the roasted cloves and freeze in a ziplock bag for future use. Added to butter, this makes an excellent steak topping. You can also stir the mashed cloves into pastas, purees, or soups. If you find it, elephant garlic make and excellent variation and is even more mild.
Servings 24
Calories 16kcal
Ingredients
- 6 garlic bulbs
- 1 tablespoons olive oil
Instructions
- Preheat the oven to 400ºF.
- Gently peel the outermost parts of the garlic,, being careful to leave the bulb intact and all cloves attached. Using a knife, slice the top quarter of an inch off the bulb, exposing the cloves.
- Set each trimmed bulb onto individual squares of foil, drizzle with olive oil, and wrap tightly with the foil.
- Bake wrapped bulbs for 30-40 minutes, or until golden (the garlic will feel soft when pressed).
- Squeeze individual cloves from the bulb, or use a knife or fork to remove cloves.
Notes
Protein:Energy Quotient [calories]: 0.19
Nutrition
Calories: 16kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 1mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.1mg