I love garlic, any which way I can get it. Roasted garlic should be a staple in any kitchen. It's sweet and savory and delicious.
Preheat your oven to 300 degrees.
Start with a whole head of garlic. Peel off the outer paper making sure all the cloves stay together.
Cut off the top of the garlic, exposing all of the cloves.
I have a terra cotta garlic roaster, but you can simply lightly wrap your garlic in some tin foil. Drizzle the garlic with some olive oil, salt and pepper. I also like to add a little fresh thyme, if I've got some on hand.
At this point, if you're using tin foil, wrap up your garlic. Otherwise, cover with the terra cotta top. Roast the garlic in the oven for 1 hour, or until the cloves are golden brown.
Let the garlic cool so you can handle it. Gently squeeze out the cloves.
You are now ready to use your garlic! Spread it on bread, put it in stews, throw it in salads or pasta. Today I used some of the garlic in a sundried tomato pesto. I'll save the rest for another day.
Thanks! The last time I roasted garlic I burned it, but now I see I need to turn down the heat...low and slow will be better.
ReplyDeleteHow do you save the rest for another day? I use a lot of roasted garlic and I'm always waiting for it to come out of the oven. The idea of storing it came to mind, but I was unsure of how to do it so I only make enough to use for a recipe. Thanks for the nice instructions and the additions.
ReplyDeleteWizardry, there are a few things you can do:
ReplyDeleteYou can freeze the roasted garlic, after you've taken it out of the bulb.
You can mash it up and mix it with some herbs into softened butter and form it into a log. Then stick in the the freezer. This way, you can cut off slices and put it into rices or spread it on bread!
Or you can put it in some oil in the fridge for a few days.