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Especially Easy Roasted Garlic

Makes 20 cloves
(about 1/2 cup chopped)

• 20 garlic cloves, peeled
• 1/2 teaspoon olive oil

Preheat oven to 350 degrees, or you can use a slow cooker. Place the garlic cloves in a small bowl. If the cloves are not peeled, cut 1/4 inch from the top of each clove first. Drizzle the olive oil over the garlic, and stir until some of the oil is clinging to all of the cloves.

If baking, place the cloves in the center of a sheet of aluminum foil, and fold foil to seal the cloves tightly. Place the packet in a small baking pan, and bake 20 to 25 minutes, or until the cloves are soft when pierced with a toothpick.

If using a slow cooker, do not wrap in foil but place cloves in the crockery pot. Cover pot, and cook on low heat for 21/2 hours, or on high for 11/2 hours or until cloves are soft. The garlic keeps, refrigerated in an airtight container, for 10 days. (If cloves are not peeled, squeeze them from the skins before use.)

Start to finish: 3 minutes preparation, plus 20 minutes baking time or 11/2 to 21/2 hours in a slow cooker

Damage per teaspoon: 5 calories (20 percent from fat), trace fat (0 g saturated), 0 mg cholesterol, trace protein, 1 g carbohydrates, trace fiber, trace sodium.

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