Roasted garlic is a great addition to a lot of dishes – we like it paired with our beef tenderloin.
Yields about 1 cup roasted garlic
4heads garlic, ½ to 1 inch cut off top (to just expose cloves)
2tablespoons extra virgin olive oil
½teaspoon sea or kosher salt
Calories 20 (53% from fat) • carb. 2g • pro. 0g • fat 1g • sat. fat 0g • chol. 0mg
• sod. 45mg • calc. 11mg • fiber 0g
Drizzle the olive oil equally into each head of garlic; sprinkle with the salt.
Wrap the garlic heads together in foil; load into the provided basket and assemble onto the roasting spit, as instructed on page TK.
Place in the Cuisinart® Vertical Rotisserie and set the temperature to 450°F. Set the timer to 1 hour.
Carefully (foil and garlic will be hot) remove from the basket. Squeeze the garlic cloves out into a bowl. If not using immediately, store in a sealed jar in the refrigerator up to one month.