Roasted Garlic
1 head of garlic
2 teaspoons olive oil
Sea salt and freshly ground pepper
1/2 sprig thyme or rosemary, optional
Preheat oven to 350°F. Peel the outermost layers of papery skin from head. With a very sharp knife, cut top 1/4-inch off heads of garlic to expose cloves. Place garlic in a 10" or more square of foil. Drizzle with oil and sprinkle with salt and pepper. Add herbs, if using. Seal foil around head leaving space all around (as if garlic is floating in a bubble of foil.)
Bake until papery skins are golden brown and cloves are tender, between 50 minutes and 1 hour. Remove from oven and allow to cool at least 10 minutes before using.
If using in a recipe, squeeze from skins. If serving as an hors d'oeuvre, present with a small knife for scooping out softened garlic.
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First of all, thank you for posting this -- I'll give it a try soon!
I do have a question though .. the picture kind of confuses me. The recipe says "cut top 1/4-inch off heads of garlic to expose cloves" .. but it doesn't look like that was done to the head in the picture. Am I missing something?
chickpea,
The picture is indeed a little misleading - they've chopped off more than 1/4" - but not by much. Note that the directions say to cut top 1/4-inch off heads of garlic to expose cloves. So, you have to chop down quite a bit to get to the top 1/4" of the actual cloves. I will make that more clear in the recipe, as well as indicate that you can keep the bulb's top for the roasting process.
Oooohhh I get it :) Thanks!!
mmmm...roasted garlic is delicious!
Everytime I put anything in the oven, I put in a head of garlic too. What could be a better side dish? Whether you spread it on bread, mix it with your sautéed spinach, or just eat it plain--it's cheap, delicious, and totally healthy, whether in summer or winter.
i like the receipe and will try it tonight. mrlittlepants wins the race today. how clever to tuck a head of garlic into the oven whenever you turn it on to cook dinner. you're right it goes with everything.
Made this tonight and ate it with baked brie and Table Water Crackers. Yum!! Thanks for the idea! :)
Can the garlic be refrigerated and used a day or two after roasting. I would like to do about 4 or 5 cloves at once and then use them throughout the week.
Is this okay?
Thanks,
Connie
Mash the roasted garlic with good extra virgin olive oil and use it as a base for bruschetta or as a spread for toasted/grilled baguettes or Italian bread
This recipe is very easy to make. I was finding a recipe for roasted garlic and I founded in your website.
I've read that you can squeeze the garlic from the heads, cover in good olive oil, put in tightly sealed container and put in the fridge. This should keep for as much as a month.
Is there any advantage to roasting a head of garlic and squeezing out each roasted clove as opposed to peeling a few heads of garlic, placing the cloves on a large sheet of alum foil, drizzle with EVOO and bake for an hour?