Learn how to roast garlic! Roasted garlic is a great way to use up garlic that might otherwise go to waste.
Today, because it’s Friday and we all need a little break, we’re doing something so easy and so delicious you will wonder why you don’t make it all the time.
Today we’re talking about how to roast garlic.
See those garlic cloves above? Looking a little sad, right? If there’s one thing I always have hanging around my countertop it’s garlic – I use it in practically every recipe – but sometimes they get a little tired which is the trigger to pull out the tin foil and olive oil and crank the oven up because, while they may have passed their prime, they are just right for roasting.
See those green parts inside the cloves? Those are green sprouts that, if left to long, will eventually take over everything. Don’t be afraid of those – yes, those green bits are bitter, but roasting quiets the bitterness.
Roasting = caramelization = taste bud heaven.
After the garlic has roasted you get soft, golden cloves with a mellow garlic flavor. I like to run my knife through the roasted garlic so it turns into a paste and store it in the refrigerator for up to a week. I keep it on hand to use in place of raw garlic – seriously, give it a try. I’ve used it to make roasted garlic pesto and roasted vegetable pasta and cheeseburgers. Generally, you can be pretty heavy handed with it and use double the amount of roasted garlic in place of raw.
And, as a little motivation to give this a try, I’ll be sharing a simple 5- ingredient main dish on Monday starring none other than our friend roasted garlic. (update: check out my roasted garlic pasta!)
Roasting is a great way to use up garlic that might otherwise go to waste. Use it in place of raw garlic in soups, stews, dips, and sauces.
- 2 heads of garlic
- 1/2 tablespoon olive oil
- Preheat oven to 400 degrees.
- Remove most of the papery skin from the garlic and discard. Slice off the very top of the garlic so the tips of the cloves are exposed. Don’t worry if you can’t cut all of the cloves – they will easily squeeze out once roasted.
- Drizzle the olive oil over the top of the garlic. Wrap both heads of garlic in one piece of tin foil. Roast the garlic at 400 degrees for 45 minutes.
- Let the garlic cool before gently squeezing to remove the cloves.
I like to roast several heads of garlic at once, so depending on the size and quantity of garlic adjust the amount of olive oil accordingly. I like about 1/4 tablespoon per head of garlic, but a little more or a little less won’t cause any issues.
- Category: Sauces
- Cuisine: American
- Calories: 90