Paleo Preps: Roasted Garlic

If there is one crucial thing about eating Paleo, it’s that it involves food preparation, and a lot of it. In order to keep the tight schedule that I do (during the school year at least), I need to have things ready when it’s time to eat. This requires some proactive thought and action. It’s actually not too difficult, as long as you keep in mind the meals you want to cook and make sure to have all those ingredients.

My FAVORITE item to prepare ahead of time (and keeps really well in the fridge) is roasted garlic. YUM!

It is so easy to do! I use my terracotta garlic roaster, but you could use a cast iron pan, a dutch oven, or even some aluminum foil (though the foil definitely does not work as well).

Preheat the oven to 350°. Peel cloves of garlic (I generally use about 1 1/2 bulbs. Put cloves into the roaster and pour on about a teaspoon of olive oil. After covering the garlic with the lid, I like to shake it up a little to make sure each clove is coated with oil. Bake for about 30 minutes, checking occasionally to make sure none of the cloves are burning. I usually cook until the cloves around the edge of the roaster are just slightly golden brown. Remove from the oven and cool. Feel free to use the roasted garlic right away or save it for the future! I have a designated container for roasted garlic that I keep in my fridge and make sure it is never empty. On any given day that I have about an hour of time to myself, I just pop some garlic into the oven and keep my supply stocked. It’s great because you don’t have to do very much and it makes your house smell great!

Stay on the lookout for some of my recipes that use roasted garlic. Prepare this delicious ingredient ahead of time and you will be half-way to preparing yourself a delicious Paleo meal!