Kickin’ it in the Kitchen with New Cooks: Roasted Garlic.

This will probably be a short post because roasted garlic is EASY!!!

Roasted garlic is the UMAMI – nutty flavorful addition that elevates most any savory dish, or bread, or vegetable or a PERFECT BAKED POTATO .

Photo by icon0.com on Pexels.com

Before we get to roasting it, let’s talk about the benefits of garlic. Most people have heard that garlic is good for you. Let’s get the facts.

Real Life – Known Facts: Garlic is a natural antibiotic, it is excellent for the cardiovascular system . It is proven to lower blood cholesteral (NIH) and has a high amount of bioactive compounds that may help in the prevention of cancer (Bayand, Koulivand, and Gorji). It’s also packed with vitamins and minerals including vitamin b6, vitamin C, and Iron – to name a few (Nutrition and You).

VAMPIRES – Known HORROR Facts: We also know that it keeps vampires away … and if you didn’t know this, according to Skylar Abdel Jalil, vampires HATE garlic. She gives four possible reasons why garlic repels vampires. One, garlic stinks (truth), and because of a vampires state of being, their senses are heightened and the smell of garlic is revolting to them. Two, just like blood sucking insects are repelled by garlic (truth), so are vampires. Three, since garlic is a strong natural antibiotic (truth), it may cure vampirism and since vampires are immortal – why would he or she want to be cured of it and thus rendered mortal again. Four, garlic is known to ward of all types of evil. In many myths across the globe, evil spirits just generally HATE GARLIC. Hence – in general, vampires hate garlic. OK but…

What do vampires have to do with roasting garlic? Nothing really. But isn’t it interesting to know?

Roasted Garlic Nutritional Facts:

So does roasted garlic have the same nutritional benefits as raw garlic? It is close. But you must crush it (in it’s raw state) before hand so that the garlic releases a sulfur compound called allicin. Crushed garlic, when left out for 10 minutes will increase the level of the sulfur compounds. Therefore when it is roasted, it will maintain many of it’s nutritional benefits. Allicin encourages the formation of antioxidants which are great at fighting free radicals. Allicin also promotes antimicrobial activity which goes after and kills fungus, viruses and bacteria such as H-pylori, a leading cause of stomach ulcers (Livestrong).

So Let’s Do This!

Equipment: A sharp knife, 3-4 8×8 sheets of aluminum foil, and a sheet pan.

Ingredients: 3-4 head of garlic, and 6-8 tablespoons of olive oil.

Directions:

Note: When you roast garlic, do more than one head at a time. You can always refrigerate or freeze what you don’t use. You’ll FIND reasons to use it because it is soooooooooo GOOD!

Preheat the oven to 400*.

Peel any loose paper off of the garlic bulbs.

With a sharp knife cut the tops off the garlic bulbs so that the top of the raw garlic is exposed.

Lay out your three of four sheets of aluminum foil and place one garlic bulb in each.

For each bulb you will pour two tablespoon of oil oil directly into the exposed head until the oil comes up to the top of the exposed tops.

Wrap each bulb in the aluminum foil by bringing all four corners together and twisting it at the top.

Place all the bulbs on a baking sheet and roast for thirty minutes. After thirty minutes, pull out the bulbs and let rest until they are cool enough to handle.

When the bulbs are cool, unwrap them and pull apart the cloves. You can either squeeze out the roasted deliciousness all at the same time, or you can squeeze out what you need just for then.

You’ve roasted your garlic. Now what? There are so many ways to enjoy roasted garlic. Here are my top 5: Use in place of raw garlic for a more buttery nutty flavor. Use 3 or 4 cloves smashed into butter to sauté vegetables. Use in a warm pasta dish topped wilted spinach, parmesan and roasted garlic. Spread on crusty bread with butter. And my favorite, smash 2-4 cloves into 2 tablespoons of butter and melt it into you PERFECT BAKED POTATO!

As always,  thank you for coming by to read this. I’d like to grow my readership. If you enjoyed this blog post, add a comment and share it with a friend. 😀 Please visit, subscribe and like my YouTube channel Kickin’ it with Karen: Beyond Sauerkraut to find more things I’ve made.

References:

Bayan, Leyla, et al. “Garlic: a Review of Potential Therapeutic Effects.” US National Library of Medicine , National Institutes of Health, Jan. 2014, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103721/.

Coila, Bridget. “Roasted Garlic & Health.” LIVESTRONG.COM, Leaf Group, http://www.livestrong.com/article/350760-roasted-garlic-health/.

“Garlic.” National Center for Complementary and Integrative Health, U.S. Department of Health and Human Services, 30 Nov. 2016, nccih.nih.gov/health/garlic/ataglance.htm.

Rudrappa, Umesh. “Garlic Nutrition Facts and Health Benefits.” Nutrition And You.com, Nutrition and You, 2009, http://www.nutrition-and-you.com/garlic.html.

Categories New CooksTags , , , , ,

2 thoughts on “Kickin’ it in the Kitchen with New Cooks: Roasted Garlic.

  1. Great entry, Karen. Guess I’m no vampire because I absolutely love garlic!

    Liked by 1 person

    1. Thanks Troy P. I’m glad your not a vampire… I guess.

      Like

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