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.
- 10–12 garlic bulbs
- Canola oil
- 3 bay leaves
- Fresh thyme
- Fresh rosemary
- 1 teaspoon kosher salt
- Preheat oven to 350°F
- Slice the tops off garlic bulbs using a very sharp knife. Discard tops, or roast separately (see notes).
- Arrange bulbs cut-side up in a small cast iron pan, glass baking dish, or 8” cake pan.
- Tuck herbs in around bulbs.
- Drizzle oil over top of garlic until bulbs are submerged halfway in the oil. Sprinkle generously with salt. Cover tightly with foil.
- Roast for 30 minutes, covered. Remove foil, roast an additional 20-30 minutes, or until bulbs are rich brown and garlic has softened. Cool completely at room temp.
- Use a paring knife, slide garlic cloves out into a glass jar or small bowl. Or you can squeeze the garlic bulbs upside down over a jar to catch the cloves. Fill the jar with enough olive oil to cover cloves. Store in refrigerator for up to one week.
- Category: Sauces
- Method: Roast
- Cuisine: American
Keywords: how to roast garlic
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.