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Roasted Garlic and Roasted Garlic Oil

By Sam Talbot

Roasted garlic adds a rich dimension to so many different dishes—and it's super easy to prepare. I usually roast about 2 heads of garlic at a time, but this recipe is easily halved.

Ingredients

2 cups grapeseed oil
20 garlic cloves (about 2 heads), peeled

Preparation

  1. In a large saucepan, heat the oil over low heat. Once the oil begins to shimmer (be careful not to let it boil), add the garlic cloves. Cook the garlic uncovered for 1 hour and 15 minutes, or until the cloves are easily mashed with a fork. Store the cooled oil and garlic cloves in a covered container in the refrigerator for up to 2 weeks.

Reprinted with permission from The Sweet Life: Diabetes Without Boundriesby Sam Talbot, (C) © 2011 Rodale
TagsCondimentGarlicRoot VegetableVegetableDinnerNut FreeDairy FreeGluten FreeVeganVegetarianEasyMake AheadSauteCookbooks
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