That way the oven doesn't get used just for
a tiny head of garlic and I have roasted garlic on hand any time I want to use it.
Not exact matches
All you need to do is drizzle over a
tiny bit
of olive oil and nuke it for two minutes and you've got a soft, mellow flavoured
head of garlic ready for this, or any other, recipe.
I didn't have the fresh
garlic heads; I took a bag
of the teeny
tiny yellow fingerling potatoes and used the extra 1 Tssp oil, chopped fresh thyme, more chopped fresh rosemary, salt & pepper, and laid the potatoes around the tenderloin.