How to Roast Garlic and why you absolutely should.
Maybe a better question, is why wouldn’t you want to? Roasting garlic is such a simple process. It takes a spicy, pungent, but oh so delicious flavor and transforms it into a sweet, caramelized, mild and soft little bite of heaven.
The uses for roasted garlic are varied and more numerous then you might think. Really, virtually any recipe that calls for raw garlic could be given a whole new flavor profile by using roasted garlic instead. Whipping roasted garlic into your mash potatoes, a creamy pasta with parmesan and pancetta, simply spread on a piece of crusty baguette, mixed with butter and used for garlic bread, combined with goat cheese or aioli. I really could go on and on and I look forward to featuring roasted garlic in future recipes.
The inspiration for today’s post, however, is when I used it as a base with olive oil to create this mouth watering Truffled Goat Cheese & Arugula Pizza with Caramelized Mushrooms. Seriously, you have to try this.
How to Roast Garlic
The process for creating roasted garlic is quite simple. Take a head of garlic, and cut off about 1/4″ of the top to expose the interior cloves.
Place the head of garlic onto a square of aluminum foil and drizzle with 1-2 tablespoon of olive oil. Twist the corners of the foil to create a hershey kiss looking pouch.
Bake for 40 minutes in a 400 degree oven. Remove the garlic cloves by squeezing from the base of the garlic head.
I hope that now that you know how to roast garlic and why you should, you will enjoy trying the many uses for it as much as I have. Enjoy!
How to Roast Garlic and Why You Should
Ingredients
- 1-2 tablespoons olive oil
- 1 head garlic
Instructions
- Preheat oven to 400 degrees.
- Cut off about 1/4" of the top of the head of garlic to expose the interior cloves.
- Place the head onto a square of aluminum foil and drizzle with 1-2 tablespoon of olive oil.
- Twist the corners of the foil to create a hershey kiss looking pouch.
- Bake for 40 minutes.
- Remove the cloves by squeezing from the base of the garlic head.
Nutrition
Mother, Gardener, Book Devourer, Weber Kettle Nerd, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
Barbara
I’ve had a ceramic garlic roaster for years now (gifted), and have never used it… shame on me b/c I ❤ garlic, in EVERY form. ? I’m going to put your tips and suggestions to good use starting today! ? Thank you.
Jennifer Grissom
That’s awesome! Keep me posted on what you make with it.