4 11 Published Mar 07, 2016, Updated Dec 13, 2021 Raw garlic has antibacterial, anti-viral and anti-fungal properties. It also helps to boost the immune system. For these reasons it’s been used medicinally to help treat cold and flu symptoms for ages. Eating garlic raw (chopped/crushed and set to rest for a few minutes) is best if you’re looking to take advantage of all the great health benefits, but if you’re just looking for a way to add an amazing amount flavor to your dinner, cooked garlic is where it’s at. Raw garlic has a pungent and spicy flavor, while cooked garlic has a sweeter, mellow flavor that adds nice depth without being abrupt or particularly spicy. Roasting is 100% my favorite way to prepare most veggies and garlic is no different. The whole roasted cloves get soft, warm and caramelized and come out tasting mild and sweet — the cloves can be eaten on their own, used as a spread for bread and crackers and/or add to soups, baked dishes and stir-fries for a boost of flavor. The possibilities are pretty much endless and I’ve found that roasted garlic is an awesome way to add a huge amount of flavor without adding a ton of additional calories to a dish. It’s great for health-conscious cooking! Since roasted garlic is something I use in my cooking often I wanted to share a quick recipe to show just how easy it is!
