Roasted garlic goes better with everything. Any time a recipe calls for garlic, I substitute roasted garlic instead. It adds a completely different dimension to every dish. Roasted garlic is slightly nutty and buttery, and it transforms every dish. When I’m roasting vegetables, I simply cut a a few heads of garlic in half, drizzle some olive oil, salt and pepper and roast in the oven on high alongside my vegetables, then store them in their peel in the fridge after they’ve cooled.
Roasted garlic can last up to two weeks in the fridge, but mine never last more than three days because I use them in everything! If I don’t have any in the fridge and need roasted garlic ASAP, I just turn the gas stove on and throw a few cloves, with the peel on, for a minute or two on the fire and then peel them and use in whatever dish I’m prepping.
Roasted garlic for the win!
