Roasted garlic can quickly elevate a recipe from 0 to 100. Unlike raw cloves, roasted garlic has no bite at all. Instead, you’ll receive small golden nuggets of taste. Roasted garlic is insanely creamy and has a punch of umami that will instantly elevate any dish. It can be added to practically everything savory, including autumn soups, mashed potatoes, salad dressings, and hummus. Alternatively, put some on toast. It will be soft as butter after a little less than an hour.
Believe us. When your kitchen smells outrageously and maddeningly fantastic and you can easily puncture a clove with a knife, the garlic is ready.
When you get to this point, let the garlic cool for a few minutes before squeezing the bottoms of the cloves out of the skin with your fingertips. If you try to scrape them out, you risk leaving some delicious garlic behind.
If you’re as enamored with the flavor as we are, roasting a couple heads and freezing the surplus is certainly a smart idea. (This truly is a game changer.) Refrigerated roasted garlic can keep for a couple of weeks. It will keep for a few months if frozen. There’s no need to make individual foil bundles when roasting more than one head of garlic; they can all cook together.
If you’re looking for additional ways to include garlic into your life, try our extra garlicky wedge salad recipe, which includes instructions on how to confit garlic. You’ll get the same spreadable cloves, but you’ll also get a pungent oil that’s fantastic as a dressing base or tossed with pasta.
Are you short on time? Wrap the cloves with foil after separating them (leaving the skins on). You’ll save a significant amount of time, and the outcomes will be as rewarding.
Leave a comment with your favorite way to utilize roasted garlic!
INGREDIENTS
1 huge garlic head
Olive oil (extra virgin)
salt kosher
black pepper, freshly ground
DIRECTIONS
Preheat the oven to 400 degrees. Remove the top of the garlic head. Season with salt and pepper and drizzle with oil. Place in a small dish wrapped with foil.
Cook for 40 minutes, or until golden and tender. Allow to cool before squeezing garlic cloves and using them on everything.
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