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Cool: 15 Minutes
- 4 garlic bulbs
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1. Preheat oven to 425°. Cut off pointed end of each garlic bulb; place bulbs on a piece of aluminum foil. Drizzle with oil, and sprinkle with salt. Fold foil to seal.
- 2. Bake at 425° for 30 to 35 minutes; let cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl. Store in an airtight container in the refrigerator up to 3 days.
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