Roasted Garlic and Why You Should Roast Lots

As it starts to cool down (kinda, sorta) I start to think about all the yummy fall flavors I can cook with and being reunited with my oven!  Toasty, deep flavors are what fall is about and one of the best is roasted garlic.  So much sweeter and smoother than raw garlic its a terrific thing to have at the ready to boost flavor.  Just like in my caramelized onions post I recommend making a whole bunch of roasted garlic at once and then freezing it so you can add it to pretty much anything.  Below I have the method and a couple of ideas on how to use roasted garlic but really the sky is the limit.  While it is still warm out I recommend it spread on grilled pizza or bruschetta or mixed in with yogurt to create a veggie dip.  Once you have roasted garlic on hand you are going to come up with lots of good uses for it – share them in the comments so we can all get into the action.

Roasted Garlic (printable version at the end of the post)

Inspiration:  staving off vampires
Special Equipment:  none

  • one to many heads of garlic
  • 1 drizzle of olive oil

Preheat your oven to 400 degrees.  While the oven is heating slice the top off of as many heads of garlic you want to roast – just enough to expose the cloves about 1/4 of the inch from the top.

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Place each head you are making (I usually roast 5 or 6 at a time) on a piece of aluminum foil.  Drizzle each with a little olive oil and then wrap the head totally with the tin foil.  Place all the garlic foil balls in the oven directly on the grate and roast for 30 minutes.  Take them out of the oven and let them steam in the foil for 5 minutes, after that unwrap the garlic and let cool more enough you can handle them.

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Grab the base of the garlic head and squeeze, all of the cloves should be soft enough to come right out of their papery skin.

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Use right away or store in a plastic container in the fridge for up to a week or in a plastic baggie in the freezer for up to 6 months.  The frozen garlic only takes a second to defrost so you can add it directly from the freezer to the soup, sauce or dish you are using it in.

Roasted Garlic

  • Servings: as much as you would like
  • Print

Special Equipment:  none

  • one to many heads of garlic
  • 1 drizzle of olive oil

Preheat your oven to 400 degrees.  While the oven is heating slice the top off of as many heads of garlic you want to roast – just enough to expose the cloves about 1/4 of the inch from the top.  Place each head you are making (I usually roast 5 or 6 at a time) on a piece of aluminum foil.  Drizzle each with a little olive oil and then wrap the head totally with the tin foil.  Place all the garlic foil balls in the oven directly on the grate and roast for 30 minutes.  Take them out of the oven and let them steam in the foil for 5 minutes, after that unwrap the garlic and let cool more enough you can handle them.  Grab the base of the garlic head and squeeze, all of the cloves should be soft enough to come right out of their papery skin.  Use right away or store in a plastic container in the fridge for up to a week or in a plastic baggie in the freezer for up to 6 months.  The frozen garlic only takes a second to defrost so you can add it directly from the freezer to the soup, sauce or dish you are using it in.

Ideas for Using Roasted Garlic

Garlic Bread – Possibly the easiest garlic bread you will ever made and so much more mellow than most.  Once you have grilled or toasted bread with a little olive oil, salt and pepper just spread on a thin later of roasted garlic and top with parsley.

Roasted Garlic Mashed Potatoes – Just add to mashed potatoes along with milk and butter to make them out of this world.  I would say 3 cloves will do you but add as much as you would like.

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Garlic Mayo – Smash the cloves into a paste and add to mayo with a little salt and pepper for an awesome sandwich spread.  Use it on burgers or the best BLT you have ever made.

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Roasted Garlic Hummus – Either add it to your own recipe or dress up store bought.  If you are making your own sub in the roasted garlic for fresh to give it a sweeter, less pungent taste.  I would say sub 2 to 1 for fresh.  If you are adding to store bought remember there is already garlic in there so be conservative and add a little at a time, best in the food processor, until it’s as garlicy as you would like.

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