There is nothing better than the sweet pungent aroma and flavor of roasted garlic. It is one of my all time favorite ingredients and I use it in many of my savory recipes. So I figured a How To Roast Garlic post was in order.
Roasting your own fresh garlic is beyond easy. If you can use a knife and an oven you are good to go! Or if you want an even easier method skip to the bottom of this post.
The amazing flavor that roasted garlic will bring to your recipes is most definitely worth the minimal effort. Once roasted the sharp overpowering flavor of raw garlic is replaced by a sweet, mellow and buttery quality. If you have never tried roasted garlic before you must do it . . .
Do It Now!
- Olive Oil
- Salt/Pepper optional
Preheat oven to 375°
Remove some of the loose papery outer skin.
Cut off the garlic top exposing the inner cloves.
Wrap the garlic in foil and place in an oven safe ramekin or baking dish.
Drizzle 1-2 Tablespoons of olive oil over each head of garlic and seal the foil over the top.
Bake garlic for about 40-45 minutes, or until the cloves are soft and golden brown.
Allow garlic to cool then squeeze the garlic and the cloves will pop right out. Or use a cocktail fork to remove each clove individually. (my preferred method)
If roasting a large batch of garlic use a muffin pan.
Now enjoy your perfectly roasted garlic. Use it in recipes whenever you would normally use raw garlic. Heck, I have been known to spread my roasted garlic on sliced baguette! Or if you want a recipe that will really let your roasted garlic shine, check out my Artichoke and Roasted Garlic Dip.
If you don’t want to hassle with the cutting and the clove extracting process, here is the Extra Easy Roasted Garlic method.
Buy a package of peeled garlic cloves. Place desired amount of cloves in an oven safe dish and thoroughly coat with olive oil. Cover dish with foil and cook at 375° for 40-45 minutes. Stir twice during baking to prevent the cloves from burning on the bottom.
“There are five elements: earth, air, fire, water and garlic.” – Louis Diat