Roasted Garlic with Olive Oil
This is excellent served as a spread over fresh French bread or roasted potatoes.
Yield
1 servingsPrep
10 minCook
120 minReady
130 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
fresh |
*
|
| 1 | x |
vegetable oil
olive |
*
|
| 1 | x |
thyme
dried |
*
|
| 1 | x |
rosemary leaves
fresh |
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
fresh |
*
|
| 1 | x |
vegetable oil
olive |
*
|
| 1 | x |
thyme
dried |
*
|
| 1 | x |
rosemary leaves
fresh |
*
|
| 1 | x |
butter
|
*
|
Directions
Remove the paper skin from each head of garlic.
Place root side down in a baking dish .
Make sure garlic heads are secure so they don't move around during roasting.
Drizzle some olive oil over each head. Sprinkle with dried thyme and fresh rosemary.
Top each head with butter. Cover and place in a preheated 275 degree oven for 30 minutes.
Uncover baking dish and baste each head with melted butter.
Continue baking for an additional 90 minutes, with regular basting.
