I am a garlic LOVER.
I strongly believe that all one really needs to make great food is garlic, olive oil, and salt.
If you’ve never tried roasted garlic before you are in for a treat.
It is an entirely different experience than eating raw or sauteed garlic. Roasted garlic is sweet and creamy and buttery. Nothing at all like it’s raw self.
Once you see how easy it is to make roasted garlic you are gonna become addicted.
I love adding roasted garlic into salad dressing, hummus, and as the star ingredient in these mashed potatoes.
How do you enjoy roasted garlic? Any favorite ways of using it in your kitchen?
How-To Roast Garlic
Yield: 1 bulb garlic
Prep Time:5 minutes
Cook Time:40 minutes
Total Time:45 minutes
Ingredients:
- 1 bulb of garlic
- 1 teaspoon of olive oil
- Salt and pepper to taste
Directions:
- Pre heat oven to 400
- Cut off the top ¼ inch of the garlic bulb. You want to cut off enough of the top so that most, if not all, of the cloves are exposed.
- Drizzle garlic with the olive oil and season with salt and pepper. Wrap the entire bulb in a piece of foil and pop on a rimmed baking sheet or into a shallow baking dish.
- Place garlic in the oven and roast for about 45 minutes or until the garlic is golden brown and nice and creamy.
If you want to skip using the foil, you can also roast the garlic, cut side down on parchment paper, flipping half way through.
Kiran
February 16, 2011 at 9:11 amI’m a huge fan of garlic, but have yet to try roasting. Love your video, and congrats mama to be 😉
Aly
February 17, 2011 at 1:19 amHi Dani! You look so lovely. Pregnancy agrees with you! So my question is this: Will roasted garlic keep in the fridge for a few days? I never thought to make more than one head at a time but your video made me think that maybe I could. Anyway, thanks for all the great ideas and awesome recipes. I always look forward to them!!
Rhonda
February 17, 2011 at 6:11 amI love roasted garlic. OK, I love any garlic..but roasted is so creamy and fun to squeeze out of the cloves! We usually don’t season it before cooking- it just depends on what we’ll be using it for.
Kim
February 17, 2011 at 6:36 pmHi
This sounds great. I’ve yet to watch the video, but what do you use the roasted garlic for???
Melissa
February 22, 2011 at 10:40 amDani you look so lovely! I never even let myself be photographed with either of my pregnancies, much less videotaped. 🙂
Roasted garlic is one of my absolute favorites! Funny, I just wrote a tip up for the “daily dabble” section of my website that talks about roasting and steaming garlic/shallots/onions. I will usually throw in an entire head of garlic when I make roasted chicken – sometimes done in foil like you do and sometimes I just throw in the individual cloves on top of the chicken itself. The garlic (and sometimes shallots or small onions) gets so so so so delicious and I will squeeze the creaminess out and spread it on the chicken or whatever other root veggies I have when eating dinner. It adds an interesting dimension of flavor. The only downside is my husband isn’t always in the mood for garlic (I am never NOT in the mood for garlic) so he refuses to sleep in the same room with me when I do this and he hasn’t eaten any. Sucks to be him. 😉
mary lou johnson
October 10, 2013 at 8:38 amI love garlic but I have never figured out what to do with it after it’s roasted. How do you store the remainder after you have used what you needed?
Dani
October 10, 2013 at 9:41 amYou can just store it in the fridge in an airtight container until you are ready to use more. IT’s great in salad dressings or as a spread for sammies.