What may not be exiciting news to most of you is duper thrilling to us: two full days of wet, slippery rain. Yesterday and today brought big clouds with plenty of water to dump on our thirsty garden and our dirty cars. The weather is cooling off to a whopping 60 degrees during the day and for most native So Cal folks, this is ffrrreeezzzing!
We take advantage of every seasonal change and even if it drops to a chilly 60 degrees in our area, we’re pulling out the warm fuzzy blankets and cranking up the oven for some warm, roasted food to satisfy the soul.
It’s roasted garlic season for us, an amazingly simple dish that needs only four ingredients, some oven love and dinner is served. Roasted garlic is versatile in so many ways. Simply spread on some crusty bread is a meal in itself, but taking the roasted garlic pieces into stews, sauces and dressing makes for more remarkable soul food. One clove of roasted garlic can easily add tons of flavor to a dish that needs that little extra kick! The left over oil makes an remarkable dressing, so make sure you save every bit of this oil.
Best yet, filling up the house on a chilly day with the fragrance of warm roasting garlic is one way to stay warm, both inside and out.
Total Time: 1 hour
No specific quantities are needed for this recipe. Just roast as many heads as you'll use.
preheat oven 400º F