12 Days of Local Food – Garlic

12 Days of Local Food – Garlic

Those of us that love garlic, tend to add it to almost everything!  If you find you have a lot on hand, try roasting some in the oven to be used both immediately and later on.

Oven Roasted Garlic:


Whole heads of garlic

Olive oil



Preheat oven to 400 degrees F.

Chop the tops off the heads of garlic, so that the cloves are exposed (most of them anyway).  Place in a single layer in a baking dish with a lid.  You can use as many heads as you like, as long as they fit in a single layer.

Drizzle generously with olive oil.

Sprinkle with salt.

Cover and roast until the garlic is soft, and the tops are golden brown, about 30-45 minutes.

When cool enough to handle, squeeze the garlic out of each head.

Eat it as is – it’s a great accompaniment to just about any dish.  Add it as flavouring to other dishes – the resulting flavour is milder and sweeter than you would get with regular garlic (it’s particularly nice in mashed potatoes).  Add to crackers with a bit of cheese as an appetizer.  Refrigerate or freeze for later use.  The possibilities are endless!


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