Roasted Garlic vs. Raw

The only difference between roasted and raw garlic is the taste.  Both not only adds flavor to your food but also good for you health wise.

As you roast garlic the raw flavor we all know and smell becomes sweeter and milder.

Preheat your oven to 400 degrees

Remove the outer paper to expose the skin and cut ¼ to ½ of an inch off the head to expose the cloves. Place the garlic onto the center of a piece of foil large enough to accommodate the garlic head.

Drizzle extra virgin olive oil over the garlic. Make sure to cover all the cloves.  Fold the foil over the garlic to completely cover it.

Roast for about 35 minutes until soft and light brown.

If you want to store your roasted garlic. Place one part garlic to two parts olive oil in a blender or food processor and puree until smooth. Store in a plastic food container with an airtight lid. Your garlic oil is good kept in the refrigerator up to 1 month. This is perfect for garlic bread.

You can also freeze your garlic.  After roasting place cloves on a cookie sheet sprayed with cooking spray.  Make sure they are not touching.  Place in the freezer.  When frozen transfer the individual cloves in a freezer bag and seal.  Remove cloves as needed.

Roasted garlic can help lower high blood pressure and lower your cholesterol. It’s also has been known as a prevention of many cancers associated with the digestive system.  Since roasted garlic is easier to digest than raw it can help with heartburn and indigestion.  It can also help boast your immune system.  So next time you feel a cold coming on roast some garlic!

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