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Once you discover how easy it is to make roasted garlic you'll want to keep some in your kitchen all the time. The magic happens when those pungent cloves transform into sweet caramelized morsels perfect for spreading on crusty bread or adding to your favorite recipes. I love how my whole house fills with that amazing aroma while it roasts.
Why You Need This Recipe
This recipe couldn't be simpler just pop it in the oven and let it do its thing. You can use the roasted garlic in so many ways from spreading on bread to mixing into mashed potatoes. Choose between foil roasting for simplicity or oil roasting when you want that bonus of flavored oil.
What You Need
Look for fresh firm heads of garlic without any soft spots. Good quality olive oil or vegetable oil makes all the difference here. A pinch of salt and pepper brings out the natural sweetness as it roasts.
Let's Start Roasting
Cut the tops off your garlic heads just enough to expose the cloves. Drizzle with oil and season with salt and pepper. If you're using foil wrap them up and pop them on a rack in the oven at 375°F for about 45 minutes. For oil roasting cover the garlic with oil in a saucepan and let it get golden and soft turning it halfway through. When it's done just squeeze those creamy cloves right out of their papery skins.
My Best Tips
Always use a wire rack when roasting it helps the heat circulate evenly. Don't throw away that garlic oil it's liquid gold for salad dressings or bread dipping. Keep everything in the fridge and use it within a week for the best flavor.
Keeping It Fresh
Your roasted garlic will stay good in an airtight container in the fridge for about a week. If you want to keep it longer freeze the cloves whole or mash them into a paste first. When you're ready to use them just warm them gently in a pan or the oven.
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Frequently Asked Questions
- → What's the difference between the two methods?
Foil roasting uses less oil but takes 45 minutes. Oil roasting takes about the same time but produces flavored oil as a bonus ingredient.
- → Which oils can I use?
You can use extra-virgin olive oil, neutral vegetable oil, or a combination. A 50/50 blend of olive and canola oil works well for oil roasting.
- → How do I know when the garlic is done?
The cloves should be lightly golden and tender enough to be easily pierced with a cake tester or paring knife.
- → How long does roasted garlic keep?
Both the roasted garlic cloves and garlic oil can be refrigerated in airtight containers for up to 1 week.
- → Why strain the oil after roasting?
Straining removes any papery skin pieces or sediment from the oil, making it cleaner and more suitable for other uses.
Conclusion
This recipe offers two methods for roasting garlic - wrapped in foil or submerged in oil. Both produce tender, sweet garlic cloves in under an hour.