Herb Roasted Garlic
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 26.1
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 1.5 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.3 g
- Protein: 0.5 g
View full nutritional breakdown of Herb Roasted Garlic calories by ingredient
Introduction
Garlic is good for more than keeping away vampires. It's also quite good for you and full of flavor. Roasting garlic mellows its flavor and gives it a creamy texture. Garlic is good for more than keeping away vampires. It's also quite good for you and full of flavor. Roasting garlic mellows its flavor and gives it a creamy texture.Number of Servings: 6
Ingredients
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2 heads garlic
2 teaspoons olive oil
1 teaspoon thyme, dried
1/2 teaspoon sage, dried
1/4 teaspoon rosemary, dried and chopped
1/4 teaspoon black pepper
Tips
This is a staple in my house. I throw a couple of heads in the oven when I'm cooking other dishes, and I use it on bread, in soups and in stews. You'll love this recipe--it's low in fat and free of salt!
Directions
Preheat the oven to 400 degrees Fahrenheit. Slice the tops off two heads of garlic, exposing the tips of the cloves. Place each bulb on a square of aluminum foil. Use a butter knife to gently loosen the cloves within the head, being careful not to completely separate them.
Combine all remaining ingredients and pour over both heads of garlic. Wrap up each foil packet, place on a sheet tray and roast for 30 minutes, or until cloves are lightly browned and soft.
Remove from oven to slightly cool. Squeeze each clove to remove it from the papery skin.
Store in a sealed container in the refrigerator for up to 7 days.
Makes 6 servings, two teaspoons per serving.
Combine all remaining ingredients and pour over both heads of garlic. Wrap up each foil packet, place on a sheet tray and roast for 30 minutes, or until cloves are lightly browned and soft.
Remove from oven to slightly cool. Squeeze each clove to remove it from the papery skin.
Store in a sealed container in the refrigerator for up to 7 days.
Makes 6 servings, two teaspoons per serving.
Member Ratings For This Recipe
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