Serves: 8
1. Heat oven to 350°.
2. Carefully peel paperlike skin from around each bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4- to 1/2-inch slice from top of each bulb to expose cloves. Place cut side up on 12-inch square of aluminum foil.
3. Drizzle each bulb with 2 teaspoons oil. Sprinkle with salt and pepper. Wrap securely in foil. Place in pie plate or shallow baking pan.
4. Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Let stand until cool enough to handle. To serve, gently squeeze soft garlic out of cloves. Spread garlic on bread.
TIP:To prepare garlic for roasting, carefully peel paperlike skin from around each bulb of garlic, leaving just enough to hold garlic cloves together. Cut 1/4- to 1/2-inch slice from top of each bulb to expose cloves. Place cut side up on 12-inch square of aluminum foil.
NUTRITION FACTS: 1 Serving: Calories 50 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 150mg Carbohydrate 0g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Garlic recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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