We’re going back to basics today where I show you how to roast garlic in the oven.
Why Roast Garlic?
I remember one of the first times I (knowingly) ate roasted garlic. It was at the salad bar at Whole Foods. I put a few cloves on my salad, and I was shocked how much I loved it.
It reminds me somewhat of caramelized onions in that doesn’t have that harsh taste that raw garlic does. It is way more mellow, almost sweet. And super delicious!
Apparently it is easier to digest too. So if you have issues eating raw garlic, you might want to give roasted garlic a try.
How to Use Roasted Garlic
You can put the whole cloves in salad or other dishes like I did. Also, you can make a paste that is great in salad dressings, sauces, roasted garlic hummus, etc.
You can also mix some with butter to make the best garlic bread you’ve ever had.
How to Roast Garlic in the Oven
First, cut the top off a bulb of garlic. I leave the skin on, by the way.
Next, I stack a sheet of aluminum foil on bottom, then a sheet of parchment (to reduce aluminum exposure, if you care about that sort of thing), then the garlic bulb, cut side up. I drizzle with a little olive oil.
Then I add a pinch of salt. The Himalayan pink salt is a current favorite of mine, but any salt you choose will work.👍🏻
Then I wrap the parchment paper around it. Since the parchment paper won’t stay in place by itself, I use the foil to hold it together. You can use foil only, if you wish.
Then I bake in a preheated oven at 400 degrees until soft and brown, about 40 minutes. Heads up: Watch for steam as you open up the foil and parchment!
Your house will smell amazing at this point. If you have housemates, they may mosey into the kitchen to see what delicious creation you are making.😆
Be sure and let the garlic cool at least 15 minutes or more before you try to handle it. To get it out, all you have to do is give it a good squeeze. I use a little mason jar to store mine.
Be sure and get out all the garlic. You don’t want to waste any of that delicious golden, mellow garlic goodness. You can just use your hands to free any stubborn cloves. Trust me, it’s worth it.
Your roasted garlic is ready to use! If you need to store it, cover it in olive oil and place it in the fridge for up to a month.
How to Roast Garlic Recipe
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How to Roast Garlic
How to roast garlic in the oven - great in salads, salad dressings, sauces, dips, hummus, garlic bread, etc. Basic, but such a handy trick to know!
- 1 bulb garlic (about 12 cloves, give or take)
- 1 teaspoon olive oil plus more for storage, if desired
- pinch salt
Cut the top of the garlic, exposing the cloves inside.
Drizzle the exposed cloves with oil, plus a little pinch of salt.
Wrap in foil or parchment + foil to secure, if you aluminum exposure is a concern for you. You can use foil only if you wish.
Bake in a preheated oven at 400 degrees until soft and golden, about 40 minutes.
Watch out for steam when opening the foil and/or parchment! Let cool, until you can handle the garlic without burning yourself, at least 15 minutes.
- Squeeze to remove the roasted garlic.
Store in a small container in the refrigerator, and cover with more olive oil. Good for up to a month.
Use in salads, sauces, hummus, as spread mixed with butter for garlic bread.
You can use immediately. Any cloves you do not use immediately, store covered in olive oil in the refrigerator for up to a month.