Pan-Roasted Garlic

Pan-Roasted Garlic

4 heads garlic (about 3/4 pound), separated into cloves
1 tablespoon sugar
1 tablespoon vegetable oil
1/2 teaspoon salt

Place unpeeled garlic and 6 cups of water in a 3-quart saucepan over high heat and bring to a boil. Reduce heat, cover and simmer 15 minutes or until garlic cloves are fork-tender; drain. Cool garlic with cold tap water and drain again.

Peel garlic cloves. In a 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.

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