Easy Roasted Garlic
"OK, more easy than roasted, but definitely worth trying. I like to prepare my garlic this way for use in spaghetti, lasagna, pizza and some Cajun dishes because its mellow sweetness adds a nice undertone. And, it's easy! Note, the finished garlic will not be spreadable..it will keep it's shape and just be softer, sweeter, more mellow and very easy to peel!"
- Ready In:
- 6mins
- Ingredients:
- 3
- Yields:
-
12 cloves
- Serves:
- 12
ingredients
directions
- In a microwave safe dish with a lid place the rinsed but unpeeled heads of garlic root side down. Loosen the peel around the neck of the garlic so you can see the individual cloves a bit when you peer down into the neck of each head.
- Drizzle about 1 TB of olive oil into the necks of each head. If you need more oil, use more. It's not important how much you use. Olive oil is better than canola or vegetable oil because the flavor compliments the garlic.
- Place lid on dish and microwave at 80% power for about 3 minutes. This is where you really need to use your nose because every microwave is different. About 30 seconds after you start to notice the pungent odor of the garlic cooking it is done. If you smell it before 3 minutes, take it out quickly! Don't walk away -- it's like microwave popcorn! It will go from really nice and soft and yummy to rubbery and burned fast. You can peel one clove to see if it's done. It should be tender, not hard (undercooked) or rubbery (overcooked).
- The peels slip off very easily. I just grab the neck and pull the peels downward.
- Sure beats using my oven for an hour.
- Enjoy!
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RECIPE SUBMITTED BY
Caryn Dalton
United States
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
