When I last fired up my oven to make a batch of roasted veggies, I decided to try out my new (used) garlic roaster that I got for free. (Thank you Freecycle!) The garlic came out awesome! I mixed some of the garlic paste with my roasted cauliflower instead of roasting crushed garlic WITH the cauliflower. Much better!

After squeezing a few cloves directly into my mouth – YUM! – I put what was left of the bulb into a little jar to use with other dishes. (I probably walk around reeking like a big old garlic clove and I don’t even care – LOL.)

Roasted Garlic

1) Preheat oven to 375F.

2) Slice top off of several bulbs and peel off most of the papery skin (except the bit directly around the garlic bulbs themselves.)

3) Place bulbs in garlic roaster or in a pan and drizzle bulbs with olive oil.

4) Put top on roaster dish. If using a pan, cover pan with aluminum foil.

Cut Top off of Garlic Bulbs

4) Check after 45-60 minutes for carmelization. Do not allow to overbake and get dry.

5) Take out of oven and let it cool.

Gooey Soft Roasted Garlic

6) Squeeze or slice open and remove garlic paste from each bulb. Add it to flavor dishes.

7) To store garlic paste, place it in a jar and drizzle with olive oil to cover and preserve. Place in fridge and use for up to 2 weeks.

Making Garlic Paste

So Why Eat Garlic?

(source: wikipedia.com)

garlic has been found to have antibacterial, antiviral, and antifungal activity
helps prevent and fight the common cold
regulates blood sugar levels
Louis Pasteur observed garlic’s antibacterial activity, and it was used as an antiseptic to prevent gangrene in war times
used as a treatment for intestinal worms and other intestinal parasites
a remedy for infections, digestive disorders, and fungal infections