Once upon a time there was a girl who desperately wanted to roast garlic.
She kept hearing wonderful things about roasted garlic…
“It’s like a buttery spread”
“It’s sweet and mellow and not overpowering”
“I eat it when I feel a cold coming on.”
“I eat it roasted straight from the head! I’M CRAZY!!”
This made the girl crave roasted garlic badly until one day she HAD TO HAVE BUTTERY ROASTED GARLIC right this very second.
This girl did what she always does when she doesn’t know the answer to something…
which is…all the time.
Oops.
Here we go.
This search led her to a video on how to roast garlic. Here’s what she learned…
How To Roast Garlic
Note: It’s recommended you stay 2 feet from your computer screen.
Step 1: Preheat the oven to 400F. Peel off the loose skin.
Step 2: Cut off the head so the garlic is exposed at the top.
If your knife misses a couple cloves, just use a paring knife to cut the tips off.
Step 3: Place a piece of tin foil underneath the garlic and drizzle about 1 tsp of olive oil on top, making sure to cover each exposed clove.
Step 4: Wrap each garlic clove in tin foil and place in a small oven-safe dish or muffin tin.
Step 5: Roast in the oven for 35-55 minutes at 400F until the cloves are golden in colour.
Step 6: Allow to cool for 10-15 minutes before gently squeezing the garlic out of each skin. You can also use a paring knife to cut away the skin.
The pungent flavour of raw garlic is now gone, leaving behind a buttery and mild garlic spread. You can spread it on bread, mix into roasted tomato basil pesto, mash into high protein potatoes, use in pasta sauce, or eat it straight up!
You could also create the best soup you’ve ever made…(recipe coming up!)
You know what they say, when one person eats garlic…everyone eats garlic.
Follow thy rule.
Now get your roast on.
This girl is going to chew on a mint plant now.
I love that you make everything look so elegant! I cannot wait for that soup recipe… so excited to eat more soup.
Thank you! Thank you for posting this
ohhh I would so eat whole roasted garlic cloves. I add garlic to every single dish I make, whether its minced, powder, or whole cloves. It’s my favorite veggie(?).
roasted garlic makes the kitchen smell soooo good! I’m a sucker for minced garlic in a jar but I know that the real thing is WAY better.
Thanks for this post. I didn’t google and ended up with a pile of hollow black yuckies!
Cant wait to try the garlic, but even more excited to try that soup you pictured above!!
Roasted garlic is so good! :) I love the whole cloves in pasta! Yum!
Definitely roasting some garlic soon since we have about 10 heads from the local community garden. I love the mellow taste and love to add it to mashed potatoes.
I google everything too! If I don’t find the answer I’m looking for I keep searching until I do :)
Love roasted garlic, It just adds so much flavor to any dish… plus so good for you!
But, ugh…mint please! :)
That’s exactly how I do it. I LOVE roasted garlic. It’s so amazing, I could eat it with a spoon. YUMMY!
Looks amazing! I love roasting vegetables, but I’ve never tried roasting garlic (putting it on my list right now!).
confession: I HATE GARLIC!!!
I have blogged about it a million times so it’s no secret…but for me, it’s just not something I ever want. In fact, I have allergic reactions to it and it shows up on allergy tests. I get really sick, get hives, it’s not a good thing, me and garlic. But I can say that your garlic pics are beautiful :)
This looks divine and just like the restaurants make it! MMM…
There is not much more delicious than the smell of roasted garlic. Did you know you an freeze it?
It always seems like I don’t have it ready to go when I need it, so I just roast a bunch of bulbs at once and freeze them for “emergencies.” Works like a charm. :)
Oh I was wondering that! How do you freeze it?
I just tightly wrapped mine in the foil I baked them in and then put them in a freezer baggie.
Thanks!
I’m assuming you remove the outer skin first and just freeze the garlic flesh?
I just froze the blub whole… I would imagine it would be hard to out of the bulbs in one piece pre-freeze?
Loooove roasted garlic. Its so versatile nadooooh the buttery goodness. YUM!
wow! I think I’m going to really get some good use out of this site. Funny photos too! Thanks for the tips on roasted garlic. It seems to take sooo long for one little piece of roasted garlic. Would it be better to make larger batches? Or would I have to adjust the temperature or baking time?
Yes you could certainly make bigger batches!
Hi, I’ve been reading your blog for months now and it’s awesome! :)
Just an extra tip (from Veganomicon, I can’t take credit here). For a bit of extra carmelisation, unwrap the cloves a bit and let them roast for an additional 5-8 minutes. But yeah, roasted garlic… YUM!
That’s a good idea :) Will have to try that!
Hahaha, your blogs make me smile :).
Wow, this looks great. I’m wondering how long it would keep? Or is there maybe a way to make it keep longer? Would be so convenient to have this ready at all times!
I wonder if there is a way of freezing it? That would be great to make ahead.
Someone above just commented saying you can freeze it :)
I love roasted garlic, but I’ve never done it that way. I always cut it to tin pieces and put it on some zucchini and peppers. I have to try this method, because it looks so tasty at the bread!!!