Garlic is what’s called an “aromatic.” And it’s easy to see (or, rather, smell) why: A minced clove sizzling in a skillet can diffuse its way through an entire house within minutes. The zing of fresh garlic can linger on the breath for hours—to the displeasure of noses everywhere. Because of its intense aroma, we usually think of garlic as a seasoning, not so much a food in its own right. But roasted to creamy, caramelized perfection, its pungency breaks down into something deliciously dynamic that excites the tongue and warms the body.
The Mindful Kitchen: Roasted Garlic
Grab a head or two of garlic and preheat your oven to 400°. Peel away the loose outer layers of skin, leaving the whole head intact. Trim about a quarter-inch from the top of the head, exposing the cloves. Place the garlic on a sheet of aluminum foil, drizzle it with olive oil, wrap it up, and bake until each clove is soft and golden—40 minutes, give or take. Spread over a cracker, crostini, or piece of toast and enjoy.
If you feel like having a bit of fun, throw on some chopped herbs, grated Parmesan, a drizzle of Balsamic vinegar, or any other garnish that gets your taste buds tingling.
- Excellent source of manganese and vitamin B6
- Very good source of vitamin C and copper
- Good source of selenium, phosphorus, vitamin B1, and calcium
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