The “Other” Garlic – Roasted Garlic
So…I was realizing this today. I think roasting a couple bulbs of garlic needs to be part of food preps every week. Roasted garlic is such a versatile way to use garlic that gives a rich flavor to whatever you add it to.
It’s actually a very easy thing to do and it makes your kitchen smell heavenly – that is, if your idea of heavenly smells includes garlic! (I need an emoji here! Haha!)
I think roasted garlic is good in so many things because of its delicious flavor and creamy texture. You can simply spread a buttery clove on a piece of baguette or add some to a sandwich spread or dip, to a soup or a sauce. It’s perfect for so many recipes.
Roasting the garlic in the oven softens and caramelizes it giving it a much mellower garlic flavor than the raw garlic. They are actually totally different variations of the same bulb of garlic when used raw and then when used cooked!
I’ve found that there’s one thing I need to be most careful about and want to pass on to you. It’s when you’re cutting off the top 1/4″ of the garlic bulb which exposes the tops of the garlic cloves. You really need a sturdy and sharp knife to do this. It’s important to get a very good grip on the bulb, with your fingers away from the blade as you slice. Some bulbs are probably tougher than others. You don’t want the bulb or the knife to slip when you’re slicing the top off and risk cutting yourself. ***PLEASE DO THIS VERY CAREFULLY***
It seems like when I roast garlic it’s usually done in about 40 – 45 minutes in a 400 degree F oven. When the center of the cloves is soft to a sharp knife tip it’s done. Some people leave it longer (even up to 75 minutes!) to caramelize more. But personally, I’ve never tried that.
I’ve found something that works well after I wrap the garlic bulbs in foil. I take a small 6 section muffin tin and put the foil wrapped garlic packets in a section of the muffin tin to roast in the oven. I also wrap the top 1/4″ part that I cut off the whole bulb, and oil and wrap those to roast too.
If you happen to be baking something savory at that oven temperature, throw a couple bulbs in to roast at the same time. The roasted garlic can be used right away or it can be kept in a container in the refrigerator for about 2 weeks or even frozen for up to about 3 months
Here Are The Directions For Roasted Garlic:
- 1 or more bulbs of garlic
- Olive oil
Heat the oven to 400 degrees F
Gently peel off some of the excess papery covering of the garlic bulbs
Very carefully cut off the top 1/4" of the garlic bulb so that the individual garlic cloves are exposed
Top the exposed garlic cloves with olive oil by either drizzling it on or dipping the top of the bulb in a bowl with a little olive oil
Wrap the bulbs in aluminum foil and place each packet in a empty muffin tin section
Roast in the oven for about 40 - 45 minutes
Check if they are done and completely soft by inserting the point of a sharp knife into the center clove to test
Remove from the oven when done and unwrap and let cool until it can be handled but still warm
Squeeze the bottom of each clove to push the creamy roasted garlic out into a bowl or plate
**The roasted garlic can be used right away or refrigerated up to 2 weeks or frozen up to 3 months**