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Healthnotes Index:

Roasted Garlic

Roasted Garlic: Main Image

Quick Facts

Servings: 2
Prep Time: 10 min.
Cook Time: 40 min.
Total: 50 min.
An easy garnish to any gourmet meal, roasted garlic can be spread on bread or crackers, or used to replace raw garlic in other recipes.

Ingredients

  • 1 garlic bulb
  • 4 Tbs olive oil

Directions

  • Preheat oven to 350°.
  • Cut the top off the garlic bulb. Place the garlic on a sheet of tin foil and fold it upwards so that it is loosely covered. Put it in an oven safe dish and pour olive oil into the tin foil boat onto the garlic.
  • Bake in the oven for 40 minutes. Remove from oven and let cool.
  • Squeeze the garlic bulb at the end so the cloves come out. Place cloves in a sealed container and pour the oil on top. Reserve oil for cooking. The roasted garlic can replace raw garlic in recipes or it can be spread onto crusty French bread.

Nutrition Facts

Calories 266
  Calories from Fat 239 (90%)
(42%)Total Fat 27g
(18%)Saturated Fat 4g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
(0%)Cholesterol 0mg
(0%)Sodium 4mg
(2%)Potassium 72mg
Total Carbohydrate 6g
(2%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(2%)Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.


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