It’s easier than you think to Roast Garlic Without Foil and without oil and it’s so delicious!
Roasting garlic is very easy, especially with this method that doesn’t use aluminum foil or oil. Instead of foil, the whole bulb or bulbs of garlic are wrapped in parchment paper.
Here are the steps
1. Preheat your oven to 350F degrees
2. The next step is to pick one or two bulbs of garlic that are fresh and firm.
Unlike most recipes for roasting garlic, you DO NOT have to cut the tops off the bulbs and you don’t need to add any oil. Just keep them as they are.
This is really a game changer.
My experience previously when cutting off the tops many times resulted in some of the cloves breaking away from the rest of the bulb.
This way keeps all the cloves intact.
2. To roast garlic without foil, cut a square piece of parchment paper approximately 7″ x 7″ and wrap each whole bulb well in the parchment like in the picture so the bulb is totally covered. It doesn’t have to be fancy.
3. Next place the parchment wrapped garlic bundles directly on the middle rack of your oven. Set the timer for 45 minutes.
They should be perfectly done at this point after 45 minutes.
Check by opening the parchment and give a gentle squeeze to a couple of the garlic cloves. If there is a little softness, they are done.
Remove the packet or packets from the oven and place on a cooling rack. Unwrap the parchment paper and let the bulbs sit for a few minutes to cool so they’re easier to handle.
Removing the roasted garlic
Here are a couple of methods to remove the roasted garlic from the bulb and clove:
- First, cut off the top widest part of the garlic bulb (aka garlic head) about 1/4″ to expose the cloves inside.
- Using a knife, separate each clove from the bulb.
- Then you can just squeeze the garlic starting from the un-cut part of each clove pressing with your thumb and index finger toward the open end of the clove onto a plate or bowl. This can result in more of a garlic paste.
- Another way to remove the roasted garlic is to not cut off the top of the garlic bulb.
- Instead, with a sharp pointed knife, insert the tip along the edge of the “hairy” round top part of the bulb and cut all around it with the point of the knife. This is where the cloves are connected to the garlic bulb. And this releases each clove from the top of the bulb where it’s attached.
- Then take a knife and cut into the side of the bulb between each clove and remove each individual one.
- You’re then able to carefully peel off the skin to release a whole clove of roasted garlic.
WAYS TO EAT ROASTED GARLIC
- In sauces like spaghetti sauce and enchilada sauce
- Dips and spreads like guacamole or hummus
- Salad dressings
- In mashed potatoes
- You can even mash it and spread it on a slice of baguette or toast
Roasted garlic has a mellow flavor and creamy texture. It’s not as “harsh” as raw garlic but still has a delicious, somewhat sweet, garlic flavor without the bite of fresh.
It will keep well for about a week in an airtight container in the refrigerator.
CAN YOU FREEZE ROASTED GARLIC?
Yes you can!!
To freeze it, peel the skin away from each clove using method #2 above. Lay them out on a baking sheet and put the sheet in the freezer. When the cloves are frozen, remove them from the baking sheet and store them in an air tight container in the freezer.
That way they are all individual cloves and you can take out as many as you need and keep the rest frozen.
You could also mash 2 or 3 cloves and freeze them together in clumps and do the same as above.
I hope this how-to has been helpful for you to make garlic roasting something that’s easy to do and delicious to enjoy in so many recipes!