Roasted Elephant Garlic

When I was pregnant all I craved was garlic. My cravings were so bad in fact that people witnessed me eating raw garlic like popcorn. I like to think this is when the relationship I had with garlic really started to bloom. Now we roast and toast to garlic at least once a week! This week we roasted some that was the size of a softball and made butter for a lasagna hoagie!

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Step 1

1.) Preheat oven to 400.

Step 2

2.) Peel and throw away any excess dry papery skin on the whole head of garlic.

Step 3

3.) Cut off the root (about 1/4 inch).

Step 4

4.) Place whole bulb in aluminum foil, with the side you just cut facing up.

Step 5

5.) Drizzle with olive oil (about 1 tsp), sprinkle with salt and black pepper.

Step 6

6.) Completely cover the bulb in the aluminum foil and place it in a glass baking dish. If you’re using a regular sized garlic bulb a muffin tin works best and you can roast up to a dozen at one time!

Step 7

7.) Roast for 35-40 min. The cloves should feel soft when pressed and be golden brown in color.

Step 8

Use for sauces, aiolis, sandwiches and in butter or eat as is. Store in the fridge in a little olive oil for up to 2 weeks.