While on vacation I had a delicious meal of roasted vegetables, which included roasted garlic. Back home, I decided to recreate this meal and attempt to roast garlic myself. There are a few easy, fool proof steps to roasting garlic yourself.
Cut garlic, exposing the cloves
Cover in Oil, Place in Tins
Step 1: Remove most of the excess skin from a whole bulb of garlic, leaving just enough to keep the cloves in tact.
Step 2: Slice the tops of the garlic off just enough to expose the raw cloves.
Step 3: Rub enough coconut oil on the cloves to generously cover them.
Step 4: Place bulbs in cupcake tin and cover with aluminum foil.
Step 5: Bake at 400 degrees for about 30-40 minutes.
Roasted Garlic with Vegetables
For the rest of the vegetables in this meal- carrots, broccoli, yellow and red peppers, red onions, and tomatoes- slightly saute them on the cook top in coconut oil. Season with oregano and rosemary. Place in over proof dish and bake at 400 for about 30 minutes or the same length of time you’re roasting the garlic. I also served this vegetarian meal with a kidney and garbanzo bean salad and Naan bread. When eating the garlic, pull the softened cloves from the skin. It’s packed with flavor and especially good on the bread.
How to Roast Garlic
While on vacation I had a delicious meal of roasted vegetables, which included roasted garlic. Back home, I decided to recreate this meal and attempt to roast garlic myself. There are a few easy, fool proof steps to roasting garlic yourself.
Cut garlic, exposing the cloves
Cover in Oil, Place in Tins
Step 1: Remove most of the excess skin from a whole bulb of garlic, leaving just enough to keep the cloves in tact.
Step 2: Slice the tops of the garlic off just enough to expose the raw cloves.
Step 3: Rub enough coconut oil on the cloves to generously cover them.
Step 4: Place bulbs in cupcake tin and cover with aluminum foil.
Step 5: Bake at 400 degrees for about 30-40 minutes.
Roasted Garlic with Vegetables
For the rest of the vegetables in this meal- carrots, broccoli, yellow and red peppers, red onions, and tomatoes- slightly saute them on the cook top in coconut oil. Season with oregano and rosemary. Place in over proof dish and bake at 400 for about 30 minutes or the same length of time you’re roasting the garlic. I also served this vegetarian meal with a kidney and garbanzo bean salad and Naan bread. When eating the garlic, pull the softened cloves from the skin. It’s packed with flavor and especially good on the bread.