Choose garlic bulbs with firm heads and papery skin as they are easier to roast. Preheat the oven to 350° F. While the oven is warming, prep your garlic.
Peel away just the extra white outer covering of the garlic bulb, not all the way down to the clove itself. Cut a half inch off the head (pointed end) of garlic bulb in such a way that the top of each clove is exposed.
Place the garlic bulb on a piece of foil, large enough to wrap the bulb in. You can also use a clay garlic roaster, but if you have one of those, chances are you already know how to roast garlic!
Sprinkle olive oil over the garlic, wrap it nicely with the foil and place it in the oven.
Roast the garlic for 30 to 40 minutes until it turns soft, fragrant and brown. To roast already peeled garlic cloves, place in an oven proof dish and sprinkle with water and oil. Cover the dish with a foil, place it in the oven and roast as above.
Allow the roasted garlic to cool down. Squeeze individual cloves to pop out the softened garlic and add it to whatever you like. You can easily store roasted garlic for a week by refrigerating it in an air tight container or by placing the cloves in a jar filled with olive oil.
How to Roast Garlic
Roasted garlic is a revelation. Have you tried it? When you roast garlic long enough, it transforms from pungent and crisp to mellow and soft. It’s irresistibly caramelized and spreads over bread like butter.
Roasted garlic seems indulgent, but it’s really just garlic with a little bit of olive oil. Like I said, it’s a revelation.
I’ve loved roasted garlic since my friend introduced me to it in college. We developed a funny routine of roasting tons of garlic, which we enjoyed with crusty bread, too much red wine, and episode after episode of Arrested Development.
Back then, we wrapped our garlic in foil, which is what most roasted garlic recipes will tell you to do. These days, I try to minimize our aluminum exposure and cooking waste whenever possible. So, I came up with a foil-free method using basic cooking tools! Let’s roast some garlic.
How To Roast Garlic
Roasted garlic can take a recipe from 0 to 100 real quick. Unlike raw cloves, there's no bite in roasted garlic at all. Insanely creamy and with a rich umami flavor that will instantly upgrade any meal, you can add roasted garlic to almost anything savory &mdash fall soups, mashed potatoes, salad dressings, and hummus. Or you can simply spread some on toast. After a little less than an hour, it will be soft like butter.
Trust us. You'll know the garlic is ready when your kitchen smells outrageously and maddeningly good, and when you can very easily pierce a clove with a knife. When you reach this point, it's important to let the garlic cool for a bit, then simply use your fingers to squeeze the bottom of the cloves out of the skin. Don't try to scoop them out or you'll risk leaving behind some amazing garlic.
If you're as obsessed with the flavor as we are, it's probably a good idea to roast a few heads and freeze the extras. (Seriously, this is a game changer.) Refrigerated roasted garlic will last in the fridge for a couple of weeks. Frozen, it'll stay good for a few months. When roasting more than one head of garlic, there's no need to create individual foil packs they can all roast together.
Short on time? Separate the cloves (leaving the skins in tact) and wrap them in foil. You'll cut back on a considerable amount of time and the results will be equally satisfying.
For those complaining about her not saying to wrap it in foil. She is using a Garlic Roaster (Terra Cotta). You do not wrap the garlic when using one of these. If you don't have one, you can wrap them individually in foil.
Wanted to spice up my steak dish and this recipe was so easy to make. The house smelled of rossted garlic and was a wonderful addition to my steak dish.
Easy and delicious. I love the way my apartment smells. Everyone wants to know what I'm making!
As much as I love the smell of roasted garlic, after roasting it for 10 minutes the smell is too much. It's summer and my air conditioning won't be off for the next month, so there is no way to air the smell out. I re-wrapped it twice which seems to temper the problem. Once it's out and cooled I intend on bringing it outside and directly storing it in its permanent container.
Delicious and easy and "perfume for the house" according to the hubby. Refrigerated the wrapped bulbs and used on toast or in pasta over the course of the week. Simply drizzled olive oil over the cut bulb, generously salted and peppered and popped in the oven wrapped in the foil.
Buy a baggie of refrigerated peeled garlic cloves from an Asian market to make it even easier to prepare (or to produce larger quantities). Saves you from the foil and gooey husks just roast in a covered terra cotta or ceramic dish. Keeps in the frig for months. Great flavoring for a dipping oil or spreads for bread, pasta Aglia Olio, soups, potato dishes, marinades.
Could not be easier! No special garlic bakers. just follow the recipe.
Very good AND very easy! Came out perfect. just make sure to wrap each head of garlic individually with foil.
I'll make roasted garlic bulbs and in addition to placing them on French bread I suggest adding a slice/portion of softened Brie cheese to the bread, add a roasted garlic clove, eat and wash down with your favorite red wine.
Outstanding. I doused each bulb w/olive oil and then wrapped them individually in foil. Squeeze it right on toasted french bread for a delicious meal or snack.
Wonderful and easy, a1though had the seemingly straightforward instructions been less ambiguous, I would have had good resalts the first time and not have to waste the first batch: maybe it's just me, but had the instructions more explicitly called for wrapping each head of garlic tightly in foil individually, I would not have wrapped the entire baking sheet and all the heads together collectively, the latter of which resulted in dried out, very underdone results that I had to toss.
I only made one bulb of garlic to go with my mashed potatoes. It was very mild. Good but mild. I had to use the entire thing in my mashed potatoes. Also, I had somewhat of a challenge getting the roasted garlic out of the skins.Are you supposed to peel it all first? Should I have roasted it longer? I'm new to home cooking so I'm not sure. Any suggestions would be greatly appreciated.
Easy and tastes great. I added roasted garlic with fresh basil pesto and goat cheese to spread on crostini. I also stuffed cherry tomatoes with the mixture. Great for appetizers or a light meal.
Roasted garlic is one of my favorite appetizers! I like to serve it with crackers and a round of brie with some jalapeno jelly for a finishing touch. Delicious!
This is a great way to get more out of garlic. Great.
This is such a simple, basic recipie, but it comes out just perfect every time. I use the garlic to mix into my already wonderful mashed potatoes. Now they taste divine. And oh how it makes my house smell!! I make this often.
Easy and tastes great! Wonderful spread for bread instead of butter!
We only needed one clove, so we used just the one, peeled and coated with olive oil and salt and wrapped in foil. It roasted wonderfully and just as well as four in a pan.
How To&hellipRoast Garlic
In this post, I&rsquoll be covering the step of roasting garlic. It&rsquos a very simple skill and I&rsquom sure many of you have down pat, but for those of you who don&rsquot roast garlic on a regular basis, TRUST ME: you&rsquore wandering around in a culinary void. And the only thing in the universe that will fill the void and turn you into the whole, well-rounded person your grandmother intended you to be is roasted garlic. The flavor is&hellipwell, there&rsquos nothing like it on earth.
The first thing you need to do is grab a bunch of heads of garlic. Try not to buy them too small. Then, cut off just enough of the top to expose all of the cloves inside.
Next, find one of your oldest, dearest pie pans. I like this one best, especially because it still has the remnants of an old burned pie along the edges. It&rsquos a reminder to me of my chronic and eternal imperfection. Anyway, when you&rsquore through wallowing around in self doubt over the fact that one of your clean pans actually isn&rsquot clean at all, drizzle a little olive oil (1 or 2 tablespoons) in the pan.
Then, just tilt the pan around to coat the bottom thoroughly.
Next, place the garlic heads, cut side up, in the pan. If the heads won&rsquot sit flat on the pan, just give the bottom a little slice to even it out. My bottoms were really flat to begin with, so I didn&rsquot have to do anything. (Note: I did not say MY BOTTOM is flat. It isn&rsquot. Not at all. I wish it were, but it isn&rsquot. And I don&rsquot want to talk about this anymore so please stop bringing it up.)
They look a bit like some bizarre form of sea creature at this point, don&rsquot they? Except they&rsquore not submerged in water. So never mind.
Drizzle the exposed cloves with olive oil. You want them to have a coating of moisture so they won&rsquot burn easily.
Then, sprinkle the cloves with salt. I like Kosher salt, and I keep a little dish of it on my stove at all times.
Here&rsquos my dish of Kosher salt. And it&rsquos on my stove. I told you!
The reason Kosher salt is called Kosher salt, and I&rsquoll count on my Jewish friends among you to correct me if I&rsquom wrong, is not because the salt, in itself, is kosher. It&rsquos that it&rsquos used by butchers to make meats kosher (its flat, flaky quality adheres more readily to the surface of the meat and aids in drawing out the blood.) I love to use it in cooking because it&rsquos easy to grab and sprinkle over foodand it&rsquos easier to control the salt concentration than regular table salt.
Anyway, after you salt the cloves, you&rsquoll want to pepper them, too.
And look! I finally bought myself a new peppermill after my boys commandeered and destroyed my old one last year. Savages.
Now they&rsquore ready to pop in a 375-degree oven.
But first, cover the pan with aluminum foil.
Then place it into the oven for 40 to 45 minutes.
And when you remove it, the garlic will look like this. (Confession: this is actually twenty minutes after I removed it from the oven. I was unavoidably sidetracked. It happens in this godforsaken house of mine.)
But that&rsquos all in the past now. See that delicious, nutty, roasted garlic inside the papery skin? Oh? You can&rsquot see it? Well&helliplet&rsquos take a closer look.
Oh my geez louise great Sister of Perpetual Agony, will you look at that!
Now, all you have to do to extract the roasted cloves is to grab the bottom of the head and gently squeeze until the cloves pop out. They should be quite mushy.
Oh my word. Just come and get me, you hunka hunka burnin&rsquo (roasted) garlic. This, my friends, is what life is really all about.
The applications for using roasted garlic are endless. You can spread some of this buttery, nutty deliciousness on a piece of crusty baguette. Or you can stir it into your favorite pasta dish or soups. Or you can mash it with a little salt and olive oil and spread it on a pizza crust before adding the other ingredients.
Variations and substitutions
I don't usually vary the basic recipe. It's really good, and I find that there really isn't much need for spices and seasonings, since garlic is so very flavorful.
The best way to change this recipe up is to use melted butter instead of olive oil to coat the garlic. The combination of garlic, butter, and salt is wonderful.
One more thing that I sometimes do is to sprinkle the cloves ever so lightly with some dried thyme. It adds an interesting layer of flavor to the dish.
Yield: serves 4 (with leftovers)
Truffle and red onion jam
2 red onions, sliced very thinly
1 ½ tablespoons olive oil
¾ cup figs, chopped 200ml
light/medium bodied red wine
100ml balsamic vinegar
1 ½ tablespoons truffle paste or carpaccio (chef’s note: you can generally find a jarred carpaccio, or sometimes a jarred paste, either will work)
Sauté onion in olive oil with a pinch of salt and black pepper until tender, and just starting to brown lightly.
Deglaze pan with wine and reduce by about half before adding figs and vinegar.
Cover and simmer lightly until onions and figs are very soft and beginning to break down.
If there is any liquid left in the pan, simmer uncovered to evaporate until mixture becomes a light glaze consistency.
Remove from heat to cool.
Once the jam is cool, fold in your truffle/carpaccio paste and keep in fridge (for up to one week) before serving with steak.
Thyme Roasted Garlic
2 whole heads garlic, cut in half
¼ cup butter
½ cup olive oil
4 sprig fresh thyme
Combine the butter and olive oil in a sauté pan (just large enough to fit the garlic heads) and place on medium-high heat.
Once butter has melted into the oil, place the halved garlic heads cut side down in the pan.
Continue to cook over medium-high heat until the butter begins to froth and starts to brown ever so slightly.
Lower the heat and begin to baste over the frothy butter with a large soup spoon.
Continue to baste periodically for 5 to 7 minutes until the butter and garlic are golden brown. Be careful not to use too much heat if the garlic or butter gets too brown, it will taste bitter.
Flip the garlic heads over, add in the thyme and a generous grind of black pepper, and baste periodically for an additional 5 to 7 minutes.
Remove from heat and allow to cool to room temperature.
Store in fridge (for up to one week) before serving with steak.
4 striploin steaks (10 to 12 ounces or 300 to 360 grams each)
Season striploin with salt and pepper.
Cook to your desired temperature.
Assemble: Top each striploin with a dollop of jam and one of the halved roasted garlic heads.
10 Ways to Enjoy Roasted Garlic
Isn’t it great when you eat something that tastes so good you forget just how good for you it is?
I can think of approximately 10 foods that fall into this category, but none please me as much as garlic. We eat an inordinate amount of garlic, specifically roasted garlic. I tend to throw a few heads in the oven each time I make a cake or bake something that requires the oven to be on for at least 20 minutes. Then, we use the garlic that day, or the day following in a myriad of ways. I call it culinary multitasking at it’s best.
We have always fed garlic to the kids, so the strong and pungent taste is not offensive to them and they adore it now. Here’s a list of how we eat roasted garlic at our family table:
- Smear the roasted cloves onto pieces of sliced baguette and serve as the ‘carb’ portion of your dinner.
- Mash the roasted garlic and spread it over a baked potato in place of butter.
- Place garlic in a saucepan with some olive oil, diced onion and thyme. Sauté and then cover with chicken stock and simmer for 15 minutes. Purée and add a splash of cream. Makes a delicious soup.
- Serve 2 to 3 heads of garlic as a veggie. The kids will have fun fishing the cloves out of their skins.
- Toss cloves of roasted garlic with baby spinach, parmesan cheese and warm pasta for a quick and easy weeknight dinner.
- Mash the roasted garlic and combine with some mayo. Spread on bread and top with turkey, lettuce, avocado and swiss cheese for an open-faced sandwich.
- Combine roasted garlic cloves with chickpeas, lemon juice, olive oil and dill for a rustic hummus spread. Serve with assorted veggies.
- Combine roasted garlic cloves and olive oil and spread on pizza dough in place of traditional tomato sauce.
- Make a salsa with mashed roasted garlic, diced red pepper, feta cheese, green onion, oregano and olive oil. Serve with assorted crisps and crackers.
- Sauté roasted garlic cloves with any of the following: bok choy, asparagus, broccoli, green beans or snow peas (whatever your kids will happily nosh on).
Do you roast your garlic? Or do you have another multitasking ingredient in your kitchen?
Find the simple recipe here: Roasted Garlic
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Roasted Garlic Recipe
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We recommend storing roasted garlic in a small, sealed container in the fridge for up to 2 weeks. Or store in the freezer for up to 1 month.
If you want the garlic cloves to remain whole, carefully peel off and discard the skins. Otherwise, for a mashed texture, squeeze roasted garlic out of the skins.
Another way to store roasted garlic is to make an infused oil. Add peeled roasted garlic to a small jar, cover with olive oil, and store in the fridge rather than at room temperature to help protect against botulism toxin.
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