{"id":834,"date":"2019-08-15T13:24:32","date_gmt":"2019-08-15T18:24:32","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=834"},"modified":"2019-08-15T13:24:45","modified_gmt":"2019-08-15T18:24:45","slug":"simple-roasted-garlic-fast","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2019\/08\/15\/simple-roasted-garlic-fast\/","title":{"rendered":"Simple Roasted Garlic"},"content":{"rendered":"<h3><span style=\"text-decoration: underline;\"><strong>Roasted Garlic<\/strong><\/span><\/h3>\n<p>Yield:\u00a0 1 head garlic<\/p>\n<p>Cook Time:\u00a0 40 minutes<\/p>\n<p><strong>Ingredients<\/strong><br \/>\n1 large head of garlic (or more, I typically roast 5-6 at a time)<br \/>\nOlive Oil for drizzling<\/p>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>Preheat your\u00a0oven to 400\u00b0F.<\/li>\n<li>Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.<\/li>\n<li>Using a sharp knife, cut 1\/4 inch from the top of cloves (not the root end), exposing the individual cloves of garlic.<\/li>\n<li>Place garlic, cut side up on a sheet of foil. I put my garlic in a dutch oven lined with foil. (easy clean up), but a piece of foil is just fine.<\/li>\n<li>Drizzle a couple teaspoons of olive oil over each exposed head.<\/li>\n<li>Wrap with\u00a0aluminum foil. (If using dutch oven method, cover the dutch oven.<\/li>\n<li>Bake\u00a0at 400\u00b0F for 40-45 minutes or until the cloves are lightly browned and feel soft when pressed.<\/li>\n<li>Allow the garlic to cool enough so you can touch it without burning yourself. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.<\/li>\n<\/ol>\n<p><em>May be stored for up to 2 weeks if placed in a clean jar with lid and covered in olive oil.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roasted Garlic Yield:\u00a0 1 head garlic Cook Time:\u00a0 40 minutes Ingredients 1 large head of garlic (or more, I typically roast 5-6 at a time) Olive Oil for drizzling Method Preheat your\u00a0oven to 400\u00b0F. Peel and discard the papery outer<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[514,35,36,515],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-dutch-oven-garlic","8":"tag-garlic","9":"tag-roasted-garlic","10":"tag-stinking-rose"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/834","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=834"}],"version-history":[{"count":2,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/834\/revisions"}],"predecessor-version":[{"id":836,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/834\/revisions\/836"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}