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.
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.
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.
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.
Bake for about 45 minutes until the garlic is very soft.
When cool enough to handle, squeeze out the roasted garlic from the papery wrapper, pressing up from the bottom to pop it out.
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.Tweet This
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.
Recipes with Roasted Garlic:
- Mashed Sweet Potatoes with Roasted Garlic
- Roasted Garlic and Tomato Bread
- Grilled Chicken Breasts with Lime, Roasted Garlic and Fresh Herb Marinade
- Loin Lamb Chops with Roasted Tomato and Garlic Sauce
How to Make Perfect Roasted Garlic
- 2 heads garlic
- 1 tablespoon olive oil
- Kosher salt to taste
- 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!
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