Garlic is one of those superfoods that has so many health giving benefits that there is no excuse not to consume it at every opportunity. Slow roasted garlic is milder and sweeter than raw garlic, but still has all the nutritional benefits.
Raw garlic is great, except for one small thing – the odor it can impart to our breath and body. Slow roasting garlic makes it so much milder and sweeter – virtually eliminating that one reason not to consume it. Plus, it is delicious. Black garlic takes this much further and slow roasts the garlic at a much lower temperature for much longer. If you can find black garlic, give it a try.
Many recipes on delectabilia use slow roasted garlic. Try this roast garlic sauce. So good.
To prepare slow roasted garlic, I do the following…
- Cut off the top of the garlic heads, exposing some of each of the cloves.
- Place each head on a square of foil large enough to wrap it.
- Drizzle some olive oil on the exposed cloves, plus a pinch of salt.
- Wrap up each garlic head.
- Bake in a 180 degC oven for 1 hour.