The Roasted Garlic Low-Down

Isn't it gorgeous? Oh that you could smell that picture. Well, roasting garlic is easy, my foodie friends. Like the caramelized onions it takes a bit of time, but also like the onions you will be rewarded with complex flavors, ones you could have never imagined coming from such a simple little bulb.

I originally had a video set up for this, but for whatever reason YouTube kept rejecting it. I guess there's a glitch in the matrix:) Anyways, roast up a bunch because you'll be putting it in everything!

Roasted Garlic

1 fresh head of garlic

1 tsp. olive oil

2 sprigs fresh rosemary, or 1 tsp. dried

salt and pepper

Preheat oven to 400 degrees. Tear off a sheet of tin foil large enough to easily wrap up your garlic. Take the garlic head and turning it on it's side cut off the top of the head, exposing all the little cloves. This will do two things, one, allow the oil and seasonings to penetrate the garlic and two, make it easy to just squeeze out when it's done. Drizzle with oil, top with rosemary, salt and pepper. Tightly wrap up your garlic, remember TTF!(tuck, tuck, fold) and place in on an oven safe dish to bake for 1 hr. After one hour, be careful opening up the foil and be ready to get the best steam facial of your life, well, sorta. What I'm trying to say is that the aromas are intoxicating, not to mention your house will smell amazing! Put into whatever...butter, potatoes, sauces, breads, soups, on and on. Enjoy!