I love roasted garlic.
I love how it makes the whole house smell as it's roasting. I love tossing it in dishes to add more depth and flavor. I love that it makes me think of my mom, who would roast big batches of garlic for us to spread on bread instead of (or along with) some butter.
I love that it's so easy.
Roasted garlic is really hands off and can keep in the fridge for several weeks.
My local produce market sells large containers of peeled garlic, so I use that for my roasted garlic, which makes it even easier.
Roasted Garlic
Yield: makes about 1 cupIngredients
- 60 cloves fresh peeled garlic, about 6 heads*
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat oven to 425 degrees.
- Tear a square of aluminum foil and toss garlic, oil, salt, and pepper in the center.
- Seal the foil into a pouch, place on a small baking sheet, and bake for 45 - 60 minutes or until garlic is golden brown and tender.
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Use as a spread on bread, in sauces and soups, with grilled items or anywhere that you might use fresh garlic for a lovely roasted flavor.
*If you prefer to roast the garlic in the head, simply cut the top off of the head of garlic, place in a foil packet with the 'open' side up, drizzle the oil and season. Then seal the foil the same way and roast.