Oven Roasted Garlic

Ingredients:

• 12 heads garlic
• ½ cup olive oil

Instructions:

1. Get your garlic heads ready. I suggest using some surface that you can get messy for easy cleanup later. Preheat your oven to 400F.

2. Using your thumbs and some pressure, peel the “paper” skins off of the garlic. You don’t have to peel all the layers off, just until you can’t peel any more “paper” off without applying a lot of pressure. Once you do this, cut about 1/2 inch of the head of the garlic off so that the cloves are showing.

3. Discard all unused garlic skins and add garlic heads to an oven-safe dish with foil underneath.

4. Drizzle about 2 tsp. olive oil per head of garlic. About 1/2 cup in total. (Sorry for the tinted pictures, I did the recipe at night so the kitchen lights are reflecting onto the garlic, making them look more yellow in color)

5. Wrap the garlic up in the foil tightly.

6. Put into the oven and cook for 35 minutes. Every 10 minutes check on the garlic – you want the cloves to be a light golden color.

7. Once finished, let the garlic cool. When you can work with it in your hands, you can either peel or slice the excess skin around the cloves and take out the whole cloves.

8. Store in a mason jar and refrigerate. It will last about 2 weeks in the fridge, or 3 months in the freezer. I like to freeze half and keep half.

This makes 12 whole roasted heads of garlic. Per 1 tsp. of garlic (~1 large clove), it is 4 calories, 0.01g Fats, 0.83g Net Carbs, and 0.18g Protein. This does not include the olive oil.