How To: Roast a Head of Garlic

roasted-garlic

Somehow I got in a conversation with some friends the other day about roasted garlic, and was intrigued to find out that many people have still never tried making this camelized deliciousness!  So alas, I felt compelled to present a quick “how to” on the simple technique.

Being that I have a tendency to go overboard on garlic and throw it in just about everything I cook (I sympathize with Monica on “Friends!), this technique is something I’m quite familiar with.  The joy of it is that the process is super simple, takes about 2 seconds to prepare, and the roasted garlic can be used in a myriad of ways (see notes in recipe).  But the best part is that it makes your kitchen smell hea-ven-ly.

So if you’ve never given this a try, you must!!  It’s a roastin’, toastin’, deliciously good time.  :)

garlic-prep

How To: Roast a Head of Garlic

Roasting garlic will totally kick your recipes up a notch -- and it's so simple!! Detailed instructions and photos included.

Ingredients:

  • 1 head of garlic
  • 1-2 tsp. olive oil

Directions:

Peel off the outer papery covering of the head of garlic. Using a sharp knife, then slice of 1/4"-1/2" of the tops of the cloves, so that the inside of each clove is exposed.
Place the head on a square of aluminum foil. Drizzle the olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Either place the pouch directly on the oven rack, or you can place it on a pan (or muffin tins work well if you're roasting multiple heads of garlic!).
Bake at 400 degrees for 30-35 minutes, until the garlic is soft and lightly browned. Remove from foil and serve.

When buying whole heads of garlic, "looks" count.  :)  Go for the heads that have clean and unbroken skins, are firm to the touch, and have tightly-packed cloves.  Avoid any heads that have little green stems sprouting out the top, as these are over-ripe.

Possible uses:

  • Served as a simple appetizer:  Just provide small cocktail forks or knives to pull the cloves out of their skins, and use as a spread on bread or crackers.  To give it an extra kick, sprinkle some of your favorite spices on top of the cloves as well.
  • Used in cooking: Works great in soups, pastas, mashed potatoes, dips/spreads, with meat/poultry/seafood, hummus…you name it!
  • Eaten “as is”: Just use your fingers to squeeze out the cloves, and enjoy plain!  :)

How to store:

  • Place cloves in a jar, and fill it with enough olive oil so that the cloves are submerged.  Cover jar and refridgerate for up to 10 days.

roasted-garlic-prep

 

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Comments

  1. Jennifer Elitzin — August 25, 2009 @ 11:23 am (#)

    I will have to try this! I love garlic, and desperately miss our “Stinking Rose” restaurant in San Francisco… EVERYTHING on the menu included garlic… including a very delicious garlic ice-cream! Sounds strange, but so good!

  2. susan from food blogga — August 25, 2009 @ 12:48 pm (#)

    Roasted garlic is sensational!

  3. bobbinis-kitchen.com — April 22, 2010 @ 9:01 am (#)

    Saw roasting garlic some weeks ago for the first time. The chef who prepared the garlic had a big casserole full with at least 20 heads garlic.
    Thank you for reminding me of this easy but delicious recipe.

    I can imagine how tasty the garlic was with the fresh browned bread.
    Hope I have the motivation to roast some garlic for the next bbq.

    So long!

  4. Erin — December 25, 2010 @ 7:35 pm (#)

    YUM! Roasted garlic is my fave. I roast a bunch of whole heads at once, peel them, and freeze them in an airtight bag. The cloves come to room temp really quickly and you’ll always have some on hand. I enjoy using it as a spread on a grilled chicken sandwich w. mozz + arugula + roasted peppers. Perfection!

  5. Jessica Ford — November 6, 2013 @ 11:05 pm (#)

    I used your easy method and roasted garlic for the first time tonight. So yummy and easy! I can’t wait to make more! Thanks, Ali!

  6. Jeri Ann — December 1, 2013 @ 8:40 am (#)

    400 degrees is the temperature at which aluminum will leak into your food, which is not recommended for health reasons.

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