2 Tbsp olive oil or ghee if you eat dairy + a slight more to brush on garlic and lemons
1 head garlic
¼ tsp sea salt
1 lemon
2 Tbsp filtered water
Instructions
Roast garlic head by removing peeling and cutting off about ¼ inch off the top to reveal garlic cloves.
Brush garlic head lightly with olive oil and wrap in foil.
Bake at 400 degrees for around 40 min.
While garlic is roasting wash lemon well as you will consume the skin. Slice and lay out on a parchment line baking sheet. Optional: To remove bitterness from lemon you can drop slices in a pot of boiling water for 1-2 minutes prior to roasting. But I personally love the slight bitterness of a roasted lemon. You decide!
Lightly brush lemons with olive oil.
Roast at 400 for 10-15 min. Flip half way through. Once they start to brown they will cook quickly so keep your eye on them.
In a skillet add 2 Tbsp olive oil, chopped romanesca and sea salt. Cook on medium high heat for 5 min. Add 2 Tbsp filtered water and cover with a lid. This will allow the romanesca to steam slightly. Keep the lid on for 5 min.
After 5 min remove the lid and continue to cook romanesca stirring often until slightly browned. Around 15 min.
Once garlic and lemon are roasted remove from the oven.
Remove garlic cloves from head and add to the romanesca. Toss well then put in a serving dish. Place roasted lemon slices on top and serve.
Notes
Use organic whenever possible!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/romanesca-with-roasted-lemon-garlic/