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By Root 1119 0

sharp knife, slice off approximately ½ inch of the entire top of the bulb, exposing the insides of the garlic cloves. Drizzle about 1 tablespoon of olive oil onto the top of the bulb, making sure the cut cloves are covered with oil and some oil sneaks into the spaces between the cloves. Wrap tightly in foil and bake at 375°F for 20 to 30 minutes, until the cloves are very soft and turned a deep golden color. For slightly caramelized cloves, unwrap the tops of the bulbs and let them roast for 8 to 10 additional minutes.

It may seem like a big waste to heat up the oven just to roast a few cloves of garlic. Sometimes we use our toaster ovens. Other times, if we know we’re going to have the oven fired up for an hour or more (when making a casserole or roasting other veggies), we’ll wrap up some garlic and sneak it into the oven even if we have no particular roasted garlic in mind, just to have it on hand. Roasted garlic, if stored in a tightly sealed container, should keep for about a week.

Peppers

Roasting peppers at home will make you feel like you’re on a cooking show. A show so fabulous that you can film in your pajamas and nobody will say anything because you’re famous for your breathtaking roasted peppers.

Also, roasted peppers are particularly perfect for placing on pizzas (say that 5 times fast).

How to Roast a Pepper on the Stove Top

SOMETIMES you want just one roasted pepper. And you want it fast. The best way to go about this is roasting a whole, unsliced pepper directly on top of the stove, on a gas burner over high heat (DON’T use an electric burner; if that’s all you have, use the oven method instead). Go ahead, the pepper can take it. Use tongs to rotate the pepper as its skin starts to blacken and blister. When about 75 percent of the pepper is done roasting, pick it up with the tongs and drop it into a paper bag or a large, heatproof bowl. Crimp the top of the bag or tightly cover the bowl with a dish or some plastic wrap. Allow the pepper to sit for at least 10 to 15 minutes. This step not only lets it cool enough to be handled but also allows the steam escaping from the pepper to loosen its skin. After it’s cooled for a while, gently peel away as much of the skin as possible. It’s okay if bits of charred skin remain on the pepper; they’re full of flavor and have that exciting barbecued look. Slice, seed, and proceed as usual.

Oven temperature: 425°F

Prep: Cut the peppers in half lengthwise and remove the stem and seeds. Coat lightly with olive oil (a spray bottle works great for this) and place on a lightly greased baking sheet.

Roast: 20 to 25 minutes, until skin is dark brown in spots.

Note: Most of the time people remove the skin before eating, but that isn’t exactly necessary if your peppers aren’t charred beyond belief. We actually like the way the burnt parts taste. If you would like to remove the skin, place the peppers in a paper or plastic bag the moment you remove them from the oven. Close the bag, and this will steam the peppers. When they have cooled for about 30 minutes, the skins can be peeled away easily.

Potatoes

When in doubt about what to eat for dinner or brunch, there’s always roasted potatoes. Leave the skin on for taste and texture.

Oven temperature: 425°F

Prep: Cut into ¾ -inch chunks. Drizzle and coat with olive oil. Sprinkle with salt and fresh black pepper. Place on a lightly greased baking sheet.

Roast: 45 to 55 minutes, turning occasionally. If you like, add minced garlic 5 minutes before the potatoes are done cooking and mix it in using tongs.

Optional complements: Potatoes go well with just about any herb you can think of: paprika, rosemary, thyme, sage, and on and on down the spice rack.

Fancy it up: What’s even better than roasted potatoes? Roasted french fries, also known as “French Bakes” by maybe fifteen people. Cut potatoes into fry shapes (about ½ inch wide and ¼ inch thick); toss with a little oil, salt, and spices of choice. Lightly grease a baking sheet with oil. Spread out your fries in a single layer, and leave a little space