Roasted Rosemary Garlic
This is a super simple recipe on how to roast rosemary garlic!
Ingredients
- 6 heads of garlic
- sprigs of rosemary
- extra-virgin olive oil for roasting
- extra-virgin olive oil for storing
Instructions
- Preheat the oven to 180°C/350°F.
- Thinly slice the top of the garlic heads off so the garlic cloves are exposed. The top of the garlic head is the part that comes to a point. When slicing it off, do it carefully so the cloves stay intact. Then, peel off any of the loose outer layers.
- Cut squares of aluminium foil (big enough to wrap around the garlic heads). Drizzle each garlic head with olive oil and place a piece of the rosemary twig on top. Then, wrap them up tightly and place them onto a baking tray. Although this recipe calls for 6 heads of garlic, you can roast however many you'd like.
- Place the baking tray into the oven for 1 hour.
- When they are done, unwrap each head of garlic and scoop out the garlic cloves using a butter knife. Place them into the jar you plan on storing them in.
- Place a few twigs of rosemary in the jar and pour extra-virgin olive oil over the garlic cloves until they are completely submerged. Seal the jar and store in the fridge for up to 2 months.
- Once you've eaten the garlic cloves, you'll be left with delicious garlic and rosemary infused olive oil!