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Chex Mix
Lidey Heuck
236 ratings with an average rating of 4 out of 5 stars
236
1 hour, plus cooling
Published May 16, 2024
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Heat the oven to 425 degrees. Cut about ½ inch off the top of the garlic heads to reveal a cross-cut of the cloves. Set each head cut-side up on a sheet of aluminum foil that’s large enough to wrap around the garlic. Drizzle with olive oil, sprinkle with about 1 teaspoon salt, and then fold the foil over to completely enclose the garlic, leaving a bit of space at the top to prevent the caramelized cloves from sticking to the foil.
Set the packet directly on the middle rack of the oven and roast until the garlic is very tender and caramelized. Depending on your oven, this could take 1 to 1½ hours. Let cool slightly. If not using right away, transfer to an airtight container and refrigerate up to 2 weeks or freeze for up to 1 month.
Slow roasted garlic spread on some good bread with some brie or a steak is the best!
May I ask a novice question? How do you handle the papery "skins" of the entire garlic head when making this recipe? Do the outer layers get peeled prior to roasting? Thanks.
Nope. Just slice through the upper part of the whole head. Once roasted you can fish out the individual cloves with the tip of a knife or just squeeze the whole thing from below and they all squish out. (Very rewarding!) Perfect to smear on bread.
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