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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 715g Recipe makes 1/4 cup) The following items or measurements are not included below: 4 sprigs rosemary |
||
| Calories 1961 | ||
| Calories from Fat 1265 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 140.6g | 216% | |
| Saturated Fat 19.5g | 97% | |
| Monounsaturated Fat 100.9g | ||
| Polyunsaturated Fat 15.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 85mg | 3% | |
| Potassium 2047mg | 58% | |
| Total Carbohydrate 167.1g | 55% | |
| Dietary Fiber 10.5g | 41% | |
| Sugars 7.1g | ||
| Protein 30.9g | 61% | |
Rosemary Roasted Garlic
By: JustJanS
May 25, 2002
Garlic is so good when it's roasted. Try this on Italian style bread topped with tomato, or added to your mash, pasta, or in butter for a baked potato.
1/4 cup
Ingredients
- 4 whole garlic heads
- 4 sprigs rosemary, leaves picked
- 40 ml olive oil
- 20 ml lemon juice
- salt & freshly ground black pepper
Directions
1
Preheat your oven to 200c.2
Cut about 1cm from the top of each garlic bulb and discard the tops.3
Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over.4
Season with salt and pepper.5
Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft.6
Remove the garlic from the oven and stand covered for 10 minutes.7
Squeeze the garlic from the cloves and use as desired.
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- Course > Appetizers > Spreads
- Course > Condiments, etc. > Sauces
- Main Ingredient > Vegetables
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Roast
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
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- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: kzbhansen
On Feb 6, 2006
I had my daughter go out and buy me some garlic heads cause I only had 1 left and she returned with 3 Elephant garlic. I made this recipe with this garlic and the 1 lonely head of garlic I had at home. I added a bit more olive oil and rosemary since these were so big!!! I cooked them at 400 F. for the same amout of time. With the elephant garlic I crushed it fine and put into a jar to use in garlic mashed potatoes. I LOVE the Rosemary flavor this has!!!! Wonderful Thanks for posting Karen
From: carley king
On Dec 5, 2002
mmmmm! after it was done roasting I mixed it in a bowl with some butter and spread it on thick toast. it is FAR superior to regular garlic bread - try your garlic bread like that! (I also added some minced chives and sea salt)
From: Jean-Pierre Buys
On Jun 17, 2002
Similar to a recipe we make in South Africa. Excellent flavour after roasting - I wrap each garlic seperately in foil and roast at a slightly lower temperature (180 C)uncovered - Superb spread on fresh breads/toast as supplement to a main course. You could loose the rosemary if desired.
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