Total Timeunder 30 minutes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, garlicky
Type of DishCondiments
- 1 large head garlic (whole end unpeeled)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried oregano, crumbled
- ½ teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
Preheat the oven to 350°F.
With a sharp knife, slice about ½ inch off the top of the head of garlic. Stack two 6-inch squares of aluminum foil. Place the garlic in the center and lift the sides to form a cup. Drizzle with the olive oil and sprinkle with the oregano, salt, and pepper. Enclose by twisting the edges of the foil together to seal.
Place on a baking sheet and roast 20 to 25 minutes, until entirely softened. Open the foil and set aside to cool. When cool enough to handle, squeeze to remove the garlic cloves, discarding the skins.
1997 Mary Sue Milliken and Susan Feniger