Roasted Garlic and Olive Oil
IntroductionAn easy way to make roasted garlic AND have garlic flavored olive oil, both anti-angiogenic foods. An easy way to make roasted garlic AND have garlic flavored olive oil, both anti-angiogenic foods.
1 cup or jar of peeled garlic
.5 cup extra virgin olive oil
.5 tsp. mcCormick Salt Free Garlic & Herb Seasoning
Fresh parsley (optional)
You will also need aluminum foil.
The garlic is now ready to spread on pizza, wraps, sandwiches. wipe the salad bowl for flavor, mix in dressings, toss with pasta, and add to anything you usually add garlic, with no bitter taste, just deliciousness.
Plan to roast garlic at the same time you roast other veggies or whenever you're making an oven dinner. Or plan to roast other fruits and veggies when you are going to roast garlic. I like to roast whole apples, carrots, tomatoes (halved), and brussels sprouts (topped with limes and orange slices then covered with foil.)
Bake at 350 degrees for 75 minutes. Let cool. Pour back into the jar the garlic came in.
Serving Size: Makes a cup of roasted garlic cloves, plus 1/2 cup of olive oil which can be used in recipes which would be enhanced with garlic flavor.
Number of Servings: 20
Recipe submitted by SparkPeople user BRAVELUTE.
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