Pan roasted garlic

I came up with this lazy hack for roasting garlic one day. It was hot outside and i didnt want to turn on the oven, so i tried this and it worked. 😃 (please note: im not saying this is the propper way of roasting garlic; im sharing how i roast my garlic with you, hoping it will make your life easier too.)

Cover to whole heads of garlic with a generous drizzle of olive oil. Im guessing its probably about 2 tablespoons.

Heat up the skillet about a minute until the oil starts to sizzle a little.

As soon as the oil starts to sizzle, turn down the skillet to low and cook, covered, for 45-50 mins. Turn the garlic occasionally.You will see some of the garlic from inside will liquify and start to drain out. This obviously means its cooked inside, however, i would leave it the full 45-50mins to make sure the garlic’s completely roasted. 😉

Remove from heat and let cool unil it doesn’t burn your fingers to touch it.

Then cut off the non-pointed end of the garlic, just enough so you can see the ends of the cloves, it should look like a honeycomb pattern. You will only need to cut of about 1/4″ or so.

You could scoop the cloves out with a butter knife if you like, or if you just apply slight pressure on the outside of the head if garlic, the clove with pop out by itself.

Sahtain! (Bon appetit!) 😋

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