:::I love garlic in most savory dishes. Lately I have been using garlic from a bottle, which is rather powerful. I also make my own garlic butter, but roasting garlic is also a handy way of making spreads for use in salad dressings, soups, sauces, dips and other spreads:

 

Roasted Garlic

4 large garlic bulbs

2 tsp. olive oil

¼ tsp. pepper (or more to taste)

 

Preheat the oven to 350° F. Remove the loose outer-skin from the garlic bulbs, and brush the whole garlic with olive oil. Set the garlic, stem-sides up, in a baking dish. Bake until the garlic is soft when pressed, about thirty to forty-five minutes. With a sharp knife, cut ½” off the top of the bulbs. Sprinkle with pepper. To eat, squeeze garlic from the skins and serve with hot crusty bread or make a paste using a food processor. Tip: To remove the garlic scent from your hands, rub your fingers under the bowl of a stainless steel teaspoon while holding it under running water for a few minutes – it really works!

 

Recipe and tip from All-American Vegetarian.