Don't Be a Picklebump

I love having roasted garlic on hand. As much as I love raw garlic, there’s something magically wonderful that happens when you throw a head of garlic wrapped in tinfoil on a bed of charcoal embers (preferred method) or in the oven and it roasts to this wonderful mellow caramelly flavor nubbins of goodness. So here’s how I make roasted garlic.

For each packet of garlicky goodness you need the following:

1 head of garlic, outer papery skin cleaned off.
olive oil
a little sea salt
2 equally sized pieces of aluminum foil

Take head of garlic and put in the middle of one piece of aluminum foil.
Drizzle a bit olive oil over the top (You probably won’t need more than half a teaspoon)
Sprinkle with sea salt.

Wrap the head of garlic up and bunch the aluminum foil over the top. Flip the package over and wrap in another piece of aluminum foil. You want to have a ball shape with equal amounts of foil all the way around.

Stick in the grill. If you have a pretty good amount of heat on your fire still, you can put the packets on the grill rack. If the heat has died back a bit, go ahead and put the the garlic package in the coals. Let it cook for 30-45 minutes. And when you peel back the foil, you’ll find wonderfully roasted goodness like this:

And you want it a little more caramellized, leave it on a little bit longer and you get this:

And when you want to use, just squeeze a couple of these wonderful sweet roasted cloves into your recipe and enjoy.