Roasted garlic is divine. It takes garlic to a whole new level. If you haven’t learned yet how to roast garlic, now is the time. It’s easy and your tastebuds will thank you. Roasting garlic takes the bite out of it and gives it a nutty, earthy flavor that will make you seem like a culinary genius! The garlic becomes so soft after roasting you could spread it right on toast and eat it. But, if you’re one of those poor, unfortunate souls (like me), that literally seeps garlic smell from your pores for days after eating it….you might want to stick to just using it in your cooking.
Roasted garlic is wonderful in any Italian dish, but I love to use it when making hummus as well! Check out my Roasted Garlic Hummus recipe here.
Step One: Cut the pointy tips off the garlic bulb to expose the individual cloves. As you can see it my photo, my garlic is a little bit past its prime and is starting to sprout a bit. This is perfectly fine to use for roasting. My CSA has been giving me garlic every week and I haven’t been able to use it fast enough. This is the best time to roast up a big batch and store it in the freezer for later.
Step 2: Place garlic in pie pan or loaf pan with exposed sides facing up. Drizzle with a generous amount of olive oil. Sprinkle with salt and pepper. Cover pan with tin foil and bake at 375 for 45 minutes.
Step 3: Remove tin foil and allow to cool before removing garlic from the skins.Step 4: Simple squeeze garlic from the skins and either use immediately or lay out on baking sheet to flash freeze before storing in a freezer bag.
- Several fresh garlic bulbs
- Olive oil
Preheat oven to 375F
Cut the point ends of the garlic bulb to expose the individual cloves.
Place bulbs, exposed side up, into a pie pan or loaf pan.
Drizzle generously with olive oil and sprinkle with salt and pepper.
Cover pan with tin foil
Roast for 45 minutes until golden brown and soft.
Allow to cool before removing garlic from skins. Easily remove by squeezing at the base of the bulb.
Use immediately or freeze for later.
Lay roasted cloves out on to cookie sheet and flash freeze for about 10-20 minutes before storing in a freezer bag. This keeps cloves from sticking together.