How to Make Perfect Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

We’ve all ordered things made with roasted garlic in restaurants,  but it’s highly possible that making it at home seemed daunting.  But it’s really so, so easy. Not like “Oh, soufflés are so easy!”. More like if-you-can-drizzle-something-with-oil-and-wrap-it-in-aluminum-foil-you-can-do-this easy.

How to Make Perfect Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

Roasting Garlic

Preheat the oven to 400°F.

In general I usually cook roasted garlic in a 375-400°F oven, but happily you can make roasted garlic at any temperature ranging from about 275°F to 425°F, you just need to adjust the timing.

The following are the basic directions, but the most important thing to know is this: if you like roasted garlic, and want to use it in more of your dishes, then whenever you turn the oven, that’s an opportunity to make a head or two of this with about 2 minutes of hands on time.

How to Make Perfect Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

You can do as many of these as you want, at the same time. Slice the top off each head of garlic so that the top of the cloves are exposed.

Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

Place each head on a square of aluminum foil, drizzle with olive oil, sprinkle with salt, and wrap up the cloves very well in the foil.

Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

Bake for about 45 minutes until the garlic is very soft.

Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

When cool enough to handle, squeeze out the roasted garlic from the papery wrapper, pressing up from the bottom to pop it out.

Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

How to Use Roasted Garlic:

Almost any way you would use regular garlic, you can use roasted garlic, for a softer, more roasty-smoky garlic flavor. You can assume that you should use about a 2 to 1 ratio to minced garlic .

Use it in sauces, casseroles, sautés, chilis. You can blend it into dips, and you can even just spread it on a piece of toasted baguette drizzled with olive oil and just eat it. You could also use that as the base to make all sorts of crostini and bruschetta.

How to Make Perfect Roasted Garlic: We've all ordered and loved things made with roasted garlic in restaurants -- luckily it's so easy to make at home, and has so many uses.

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Storing Roasted Garlic:

It will keep, well wrapped, in the fridge for at least a week, or tuck it in the freezer for up to 3 months. If you want to freeze it just separate it into cloves and put it in a sturdy zipper top bag, so it defrosts faster and so it’s easier to use what you need.

Roasted Garlic / Sarah Crowder / Katie Workman / themom100.com

Recipes with Roasted Garlic:

How to Make Perfect Roasted Garlic

We've all ordered and loved things made with roasted garlic in restaurants—but luckily it's so easy to make at home.
Yield: 12 People
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 2 heads garlic
  • 1 tablespoon olive oil
  • Kosher salt to taste

Directions

  • Preheat the oven to 400°F.
  • Cut the tops from the heads of garlic with a sharp knife, exposing the very tops of the cloves. Place each head on a square of aluminum foil large enough to encase the garlic. Drizzle half of the olive oil over the exposed tops of the cloves. Sprinkle the tops with salt. Wrap each head tightly in foil, and place them on a baking sheet.
  • Bake for about 45 minutes until the garlic is very soft. Let cool in the foil. When cool enough to handle, unwrap and squeeze out the roasted garlic from the papery wrapper, pressing up from the bottom to pop it out.
  • See above for info on how long to keep and how to use!

Nutrition Information

Calories: 17kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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Comments

  1. Two points: roasting garlic destroys most of the main effective ingredient, allicin, and also when you roast with aluminum, some of the aluminum migrates into the food. Aluminum is neuro-toxic (which is why it is criminal for Big Pharma to put it in vaccines as an ‘adjuvant’.

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