Roasting garlic is a ritual of mine that I do often. I love to have it on hand whenever I feel like using it to enhance a dish. Who doesn’t like garlic, right? You take a few heads of garlic, cut about a third off the top, drizzle with olive oil, sprinkle with salt and pepper,and if you want, you can throw a branch of fresh rosemary or thyme on top and wrap it up in some foil and roast for about 35 to 40 minutes, or until soft to the touch, at 400 degreesF. The end result is amazing! The texture is creamy, with a much more mellow flavor, and it makes everything taste better!! Oh, and don’t forget, garlic has many health benefits!!
I have so many things I make with it, that I’ll have to do another post on it….to be continued.
But for now, a favorite quick, midweek meal I make often is this Roasted Garlic and Broccoli Pasta. By the time the water boils and you cook your pasta al’dente, everything else will be done!
Fresh broccoli is a must, cut into floret’s,place in a saute pan with extra virgin olive oil, seasoned with salt and pepper. Squeeze as much roasted garlic in there as you want. I usually put quite a bit. Now add a couple tablespoons of water in the pan and put a lid on till the broccoli is al’dente, you want a little bite! you definitely don’t want it mushy!!
Taste it, you might want to squeeze more garlic in, more black pepper, a little cheese, I always adjust as I cook.