Lunch: Pan-Roasted Garlic

Ingredients

4 head garlic
1 tbsp. sugar
1 tbsp. vegetable oil
1/2 tsp. salt

Instructions

In 3-quart saucepan over high heat, heat unpeeled garlic cloves and 6 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until garlic cloves are fork-tender; drain. Cool garlic with running cold water; drain again.
Peel garlic cloves. In 10-inch skillet over medium-high heat, combine garlic, sugar, vegetable oil, and salt. Cook, stirring and shaking skillet frequently, until garlic cloves are glazed and golden brown, about 5 minutes. Serve as a condiment to sprinkle over salads or cooked vegetables, alongside roasted meats and poultry, or to spread like butter on bread.
TO COOK GARLIC IN MICROWAVE OVEN: About 30 minutes before serving, instead of step 1 above, in 2-quart microwave-safe casserole, in microwave oven, cook garlic cloves and 2 tablespoons water, covered, on High 4 to 7 minutes until fork-tender; stir garlic halfway through cooking. Cool garlic with running cold water; drain. Continue as in step 2. Serve as suggested. Nutritional information is based on a one-tablespoon serving.

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