Roasted Garlic

Slow roasted garlic becomes sweet, soft, and spreadable. Use it on bread, in sauces, mashed potatoes, pasta, steak, or anywhere you want insane garlic flavor.

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Roasted garlic is one of those ingredients that makes everything taste better. When garlic cooks slowly in oil, it transforms from sharp and harsh into something sweet, soft, and almost buttery.

I try to always keep roasted garlic in the fridge because you can add it to mashed potatoes, pasta sauces, steak butter, sandwiches, soups, or just spread it on toasted bread with a little salt.

The bonus is the oil. After the garlic cooks in it, the oil becomes garlic oil, which might be even better than the garlic itself. Drizzle it on pizza, pasta, vegetables, or use it to cook eggs.