Easy Garlic Roast in the Oven

Easy Garlic Roast in the Oven

Easy Garlic Roast in the Oven

One of the nicest things you can cook in your oven is roasted garlic. We provide instructions on roasting garlic and several applications for it.
Spreadable, creamy, and sweet describe roasted garlic. It almost seems dreamlike. We enjoy eating the cloves whole with supper, one of our faves being this roasted chicken. Additionally, you may make butter out of it and spread it on toast or add it to sauces and soups. It’s also essential to include some into the mashed potatoes.

Using the oven to roast garlic
Garlic roasting is quite simple. You may either put a batch of garlic in the oven next to something else that needs a hot oven or turn on the oven specifically to roast garlic.

Easy Garlic Roast in the Oven

Eat roasted garlic directly off the cloves or put it over toast to enjoy. It’s a great idea to mash some into butter, sauces, and creamy dips. To roast garlic, use foil or parchment paper. Kitchen twine must be used to bind the packets if you are using parchment.

3 entire heads of garlic are required.

3 fresh thyme sprigs, optional

Olive oil, 1 tbsp

Freshly ground black pepper and salt

the oven to 400 degrees Fahrenheit.

To wrap each head of garlic, cut three squares of foil or parchment paper.

Peel any additional layers of papery white skin off the garlic if they are present, but leave enough skin on the bulb to keep it together. Cut a 1/4-inch piece from the top of each garlic clove so you can see inside each one.

Lay a piece of foil or parchment on a work surface for every head of garlic. Thyme should be formed into a tiny ring to serve as a bed. After that, add a head of garlic, sliced side up. Olive oil should be drizzled over the dish before adding salt and freshly ground black pepper.

To create a little bundle with the parchment paper or foil, pull the edges up and around the garlic. Secure with kitchen thread if using parchment.

Garlic packets should be placed on a baking sheet. Bake for 40 to 70 minutes, or until the cloves inside the package are soft and light brown. Every so often, check on the garlic to see how it’s doing.

TIP If you’re using parchment, clip any extra paper from the package tops so they don’t touch the top of the oven.
Try additional fresh herbs like dill or rosemary in place of thyme.
Storage: To increase the shelf life of roasted garlic, take the cloves from the oven, place them in a clean food storage container, and then drizzle with olive oil. You may also freeze roasted garlic, whether it is in whole cloves, crushed into a puree, or coated in olive oil. Store the garlic and olive oil in the refrigerator for up to two weeks (the oil can also be used). For up to three months, the frozen garlic should be usable.