This simple but powerful recipe is an essential tool for every home cook’s arsenal. It literally consists of two ingredients, and couldn’t be easier to make. Whereas raw garlic is very sharp and spicy, roasted garlic is mellow and sweet. Though I’m sure they exist, I can’t think of a savory dish that isn’t elevated by roasted garlic. Try this recipe once, and I promise that you’ll be hoarding heads of garlic so you always have roasted garlic on hand. I like to turn it into a paste after roasting it so that I can easily add it to any recipe, but you can work with whole or chopped cloves as well. Roasted garlic is even delicious on its own or as a spread on crusty bread. The applications are truly endless.
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To begin, preheat the oven to 400°F. Keeping the whole garlic bulbs in tact, use a sharp knife to slice off the tips of the garlic cloves, exposing the inside of the tops of the cloves. I like to save the tops to mince and in recipes that call for fresh garlic.
Place the garlic bulbs cut-side up on one side of a rectangular piece of tin foil.
Pour a little oil onto the exposed top of each garlic bulb.
Fold the tinfoil over the garlic bulbs and crimp it shut so no air can escape.
Roast for 45-60 minutes, depending on the size of your garlic bulbs. Remove from the oven and unwrap from the foil. Let the garlic cool for 10-15 minutes until it’s cool enough to handle.
Remove the cloves from their skins by peeling or slicing a small tear in each skin and slipping the cloves out one by one. You can use the garlic cloves whole, chopped, or as a paste. To create roasted garlic paste, I like to rub the roasted cloves through a fine mesh sieve using a flexible silicone scraper.
You can serve roasted garlic bulbs whole as their own dish or to use as a spread, or you can incorporate the roasted garlic cloves into savory dishes like mashed potatoes, garlic bread, baked potatoes, dressings, garlic mayonnaise, pasta sauces, dips, purées… the possibilities are endless!
Roasted Garlic
Ingredients
- 1 or more whole garlic bulbs outer, papery skins removed, leaving the last layer of skins on the individual cloves of garlic
- avocado oil or other vegetable oil
Instructions
- Preheat the oven to 400°F. Keeping the whole garlic bulbs in tact, use a sharp knife to slice off the tips of the garlic cloves, exposing the inside of the tops of the cloves. I like to save the tops to mince and in recipes that call for fresh garlic.
- Place the garlic bulbs cut-side up on one side of a rectangular piece of tin foil.
- Pour a little oil onto the exposed top of each garlic bulb.
- Fold the tinfoil over the garlic bulbs and crimp it shut so no air can escape.
- Roast for 45-60 minutes, depending on the size of your garlic bulbs.
- Remove from the oven and unwrap from the foil. Let the garlic cool for 10-15 minutes until it's cool enough to handle.
- Remove the cloves from their skins by peeling or slicing a small tear in each skin and slipping the cloves out one by one.
- You can use the garlic cloves whole, chopped, or as a paste. To create roasted garlic paste, I like to rub the roasted cloves through a fine mesh sieve using a flexible silicone scraper.
- their own dish or to use as a spread, or you can incorporate the roasted garlic cloves into savory dishes like mashed potatoes, garlic bread, baked potatoes, dressings, garlic mayonnaise, pasta sauces, dips, purées… the possibilities are endless!
[…] This versatile, insanely delectable compound butter recipe is simple yet effective. The only ingredients are butter, salt, roasted garlic, and herbs- I chose rosemary and thyme, but you can really use any and all herbs here with delicious results! Use the compound butter to finish meat and fish or incorporate it into vegetable sides, mashed potatoes, baked potatoes, or garlic bread. You can find the roasted garlic recipe that I use to make this compound butter here. […]