After an exhausting weekend spent house-hunting in North Carolina, we are back in Georgia. Luckily, we were successful and found a great house in a really nice neighborhood. However, I returned home absolutely unable to focus on my normal routine, instead daydreaming about our new decor, furniture layout, and running through my mental list of things we need to finalize before we move (in less than a month!).
Growing up, my family joked that every savory recipe we cooked always started with three ingredients: onions, garlic and olive oil. To this day, that is mostly still true in the Swoon kitchen as well. I love roasting whole heads of garlic. The roasting process caramelizes and mellows the garlic flavor making the roasted cloves sweet enough to eat straight out of the heads. The roasted garlic is equally delicious spread on grilled bread and pizzas, in pasta sauces and earthy soups, or any other recipe that calls for fresh garlic.
- 4–6 whole garlic heads
- olive oil, for drizzling
- Preheat the oven to 375º.
- Remove the outer layers of the garlic heads, leaving just the skin around the individual cloves. Cut off the top 1/2″ or so of whole-head to expose the garlic inside.
- Place on a rimmed baking sheet and drizzle with olive oil. Use your fingers to coat the cloves. Cover with aluminum foil.
- Roast for 45-50 minutes, or until the garlic begins to brown and becomes soft to the touch. Remove from the oven and let cool. When cool to the touch, gently peel the skin from the garlic cloves. Use in your favorite garlic recipe!