Roasted Garlic

Instructions

1. 1

   bulb Salt and pepper to taste Sliced French bread, if desired Heat the oven to 350º. Carefully peel the paperlike skin from around each bulb of garlic, leaving just enough to hold the cloves together. Cut a 1/4- to 1/2-inch slice from the top of each bulb to expose the cloves. Place bulb, cut side up, on a 12-inch square of aluminum foil. Drizzle 2 teaspoons oil over each bulb. Sprinkle with salt and pepper. Wrap foil securely around the bulb. Place in the baking pan or pie plate. Bake 45 to 50 minutes or until garlic is tender when pierced with a toothpick or fork. Cool slightly. To serve, gently squeeze one end of each clove to release the roasted garlic. Spread on slices of bread. Makes 2 to 8 servings ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. Description: "Garlic becomes rich and mellow when roasted." "© General Mills, Inc. 1998." "0:50" Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Other Carbohydrates Tip Garlic bulbs, sometimes called "heads" of garlic, are made up of as many as fifteen sections called "cloves," each of which is covered with a thin skin. You can find garlic bulbs in the produce section of the supermarket.