How to roast garlic

Roasting garlic caramelizes its sugars to make it less pungent and slightly sweet with a rich savory flavor. It is so good in pasta sauces, dressings, with chicken, steak, pork, or smeared on crusty bread. You will find so many ways to use this delicious ingredient, it's the perfect way to kick up a boring dish!

Course topping

Cuisine American

Keyword garlic, how to, kitchen basics

Prep Time 5

Cook Time 1

Servings

Calories 265kcal

Author Lauren LeBlanc

Ingredients

whole garlic heads
extra virgin olive oil
salt

Instructions

PREP: Preheat oven to 425°F. Peel away some of the skin of the garlic bulb, leaving enough to keep the bulb intact. Cut the top 1/4 off the bulb of garlic with a sharp knife, exposing the cloves.
WRAP: Put each bulb of garlic in a piece of aluminum foil, cut side up. Wrap the foil around the bulb making a foil packet, leaving the top open. Add a drizzle of olive oil over the cloves to coat, and sprinkle with salt. Seal the top of the foil packet.
ROAST: Add the foil packets to a baking sheet lined with foil, a baking dish, or into a muffin tin. Bake at 425°F (218°C) for 45-75 minutes. Check the garlic cloves at around 30 minutes to see their progress. Garlic is done roasting when cloves are golden brown and softened.
SQUEEZE: When garlic is finished, remove from the oven and allow to cool enough to handle. Squeeze the roasted garlic cloves from the outer skin. Use gloves for this, as the roasted garlic can be sticky.
ENJOY: Use the garlic in vinaigrettes, compound butter, garlic bread, pasta sauce, chicken, steak, roasted veggies, mashed potatoes, soup, stew, hummus, sandwiches, burgers, pizza, sauces, etc.

Notes

Store in the refrigerator: Add squeezed cloves to a small jar with tight fitting lid. Cover with olive oil and keep for up to 1 week.

Freeze: Mash cloves with olive oil and put into silicone ice cube trays. Freeze until firm then transfer to freezer bag and squeeze air out. Store for a few months.

Nutrition