Going low carb means you get to do cool things like roast your own garlic. Trust me, it’s easy, and the results are delicious. The best thing about roasting your own garlic is you can easily store it in the freezer for use months later.
🍎Essential Kitchen Tools And Books For Low Carb Living
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.
✅Make Your Own Roasted Garlic
Makes 12 bulbs
Total carbs per bulb: 12g
Net carbs per bulb: 11.2g
Total/Net carbs per 1 tsp of roasted garlic equals 1g
12 garlic bulbs, trimmed of excess paper
½ C pure olive oil or ¼ C MCT Oil
sea salt or pink Himalayan salt
🔔NOTE: In the video I forgot to cover the bulbs with tin foil before putting them in the oven. They started browning a lot faster because I did that. They came out fine but I was lucky. So use tin foil!
Also when cutting the garlic, use caution. Garlic bulbs can be wobbly. Keep your fingers tucked in when trimming the garlic. Also safe knife usage requires a sharp knife. Dull knives slip.
1. Preheat oven to 350.
2. Cut the top quarter off the top of each bulbs to expose the cloves. Place each bulb in a baking dish. Any smaller cloves on the sides can be left enclosed in their paper (they will pop out easily after the roasting) or you can try trimming if you like, but be careful not to cut into the bulb or your fingers!!!!. Safety first!
3. Pour olive oil (or MCT oil) over bulbs (about 1-2 tsp per bulb), letting oil soak in to each clove.
4. Sprinkle each with salt.
5. Loosely cover the baking dish with tin foil to protect the bulbs from burning (yep, I forgot to do this in the video). Place in the oven and cook for 45 minutes.
6. Check garlic; they should be lightly browned and beginning to pop out of the bulb; if you can pierce the center cloves easily with a paring knife the garlic is ready. For a more rich, deep flavor leave the cloves in the oven longer, but checking on them every 10 minutes to make sure they don’t over cook.
7. Let cool then place in freezer bag; garlic can store in freezer for up to 3 months.
8. If using after roasting, let garlic cool until you can handle; Squeeze garlic bulb from the root up to release cloves from bulb; peel away any paper from any enclosed cloves.
Links & Resources
MCT Oil: http://amzn.to/2oOjx8s
Dot’s Tomato Sauce Video: https://youtu.be/XiBkn8zUJm8