Description
Making roasted garlic is an easy way to eat more garlic and enjoy garlic in a different way. The flavor is subdued and smoother yet still robust– it’s really delicious!
Ingredients
Scale
- fresh garlic
- 1 teaspoon olive oil
- pinch of salt & pepper
Instructions
For an entire head of garlic (or multiple):
- Remove all the exterior papery skins from the head(s) of garlic and try to keep the cloves attached at the root.
- Slice off the top 1/4 to 1/3 of the top of the head of garlic to expose the tops of the cloves.
- Set on a sheet of aluminum foil, drizzle with olive oil, salt & pepper.
- Roast in a 400* oven for 45-60 minutes, beginning to check the garlic at 45 minutes.
How to tell when garlic is roasted:
- Cloves will be soft to the touch and will likely have shrunk and appear smaller
- Cloves will be a very light golden brown color
- Some cloves may appear to be ‘popping out’ of their papery skins!
For individual cloves:
- Remove any loose papery skins if they are present but you do not need to peel the cloves! Occasionally there are many layers of extra papery coverings.
- Add cloves to a bowl that’s just larger in size than the amount of cloves you are roasting. (This will require less oil).
- Pour in enough olive oil to submerge the cloves.
- Bake in a 350* oven for 20-30 minutes, beginning to check at the 15 minute mark. Individual cloves burn easier than whole heads of garlic, hence the lower temp and shortened bake time.
Notes
*The smoke point for most olive oils is about 400* so we don’t recommend roasting garlic above 400* as many recipes do. Even in a 400* oven, the moisture from the garlic will keep the temperature lower than 400*.
*Cloves are easier to peel if they are cooled in the refrigerator.
*Depending on the size of the head of garlic, a typical yield for an entire head is about 2 tablespoons.