Roasted Garlic

Roasted Garlic

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  • 20 large unpeeled garlic cloves

  • 1 tablespoon olive oil

  • 1 tablespoon water

  • Coarse kosher salt

  • Freshly ground white pepper

Recipe Preparation

  • Preheat oven to 400°F. Place garlic in single layer in small ovenproof dish. Drizzle oil and 1 tablespoon water over. Sprinkle with salt and pepper and toss to coat. Cover dish with foil. Bake garlic until tender, about 50 minutes. Uncover dish and cool garlic. Peel cloves and mash as needed.

Recipe by Alfred Portale


Photos by Gary Moss

Reviews Section

How to Roast Garlic

Roasted garlic is a revelation. Have you tried it? When you roast garlic long enough, it transforms from pungent and crisp to mellow and soft. It’s irresistibly caramelized and spreads over bread like butter.

Roasted garlic seems indulgent, but it’s really just garlic with a little bit of olive oil. Like I said, it’s a revelation.

I’ve loved roasted garlic since my friend introduced me to it in college. We developed a funny routine of roasting tons of garlic, which we enjoyed with crusty bread, too much red wine, and episode after episode of Arrested Development.

Back then, we wrapped our garlic in foil, which is what most roasted garlic recipes will tell you to do. These days, I try to minimize our aluminum exposure and cooking waste whenever possible. So, I came up with a foil-free method using basic cooking tools! Let’s roast some garlic.

How To&hellipRoast Garlic

In this post, I&rsquoll be covering the step of roasting garlic. It&rsquos a very simple skill and I&rsquom sure many of you have down pat, but for those of you who don&rsquot roast garlic on a regular basis, TRUST ME: you&rsquore wandering around in a culinary void. And the only thing in the universe that will fill the void and turn you into the whole, well-rounded person your grandmother intended you to be is roasted garlic. The flavor is&hellipwell, there&rsquos nothing like it on earth.

The first thing you need to do is grab a bunch of heads of garlic. Try not to buy them too small. Then, cut off just enough of the top to expose all of the cloves inside.

Next, find one of your oldest, dearest pie pans. I like this one best, especially because it still has the remnants of an old burned pie along the edges. It&rsquos a reminder to me of my chronic and eternal imperfection. Anyway, when you&rsquore through wallowing around in self doubt over the fact that one of your clean pans actually isn&rsquot clean at all, drizzle a little olive oil (1 or 2 tablespoons) in the pan.

Then, just tilt the pan around to coat the bottom thoroughly.

Next, place the garlic heads, cut side up, in the pan. If the heads won&rsquot sit flat on the pan, just give the bottom a little slice to even it out. My bottoms were really flat to begin with, so I didn&rsquot have to do anything. (Note: I did not say MY BOTTOM is flat. It isn&rsquot. Not at all. I wish it were, but it isn&rsquot. And I don&rsquot want to talk about this anymore so please stop bringing it up.)

They look a bit like some bizarre form of sea creature at this point, don&rsquot they? Except they&rsquore not submerged in water. So never mind.

Drizzle the exposed cloves with olive oil. You want them to have a coating of moisture so they won&rsquot burn easily.

Then, sprinkle the cloves with salt. I like Kosher salt, and I keep a little dish of it on my stove at all times.

Here&rsquos my dish of Kosher salt. And it&rsquos on my stove. I told you!

The reason Kosher salt is called Kosher salt, and I&rsquoll count on my Jewish friends among you to correct me if I&rsquom wrong, is not because the salt, in itself, is kosher. It&rsquos that it&rsquos used by butchers to make meats kosher (its flat, flaky quality adheres more readily to the surface of the meat and aids in drawing out the blood.) I love to use it in cooking because it&rsquos easy to grab and sprinkle over foodand it&rsquos easier to control the salt concentration than regular table salt.

Anyway, after you salt the cloves, you&rsquoll want to pepper them, too.

And look! I finally bought myself a new peppermill after my boys commandeered and destroyed my old one last year. Savages.

Now they&rsquore ready to pop in a 375-degree oven.

But first, cover the pan with aluminum foil.

Then place it into the oven for 40 to 45 minutes.

And when you remove it, the garlic will look like this. (Confession: this is actually twenty minutes after I removed it from the oven. I was unavoidably sidetracked. It happens in this godforsaken house of mine.)

But that&rsquos all in the past now. See that delicious, nutty, roasted garlic inside the papery skin? Oh? You can&rsquot see it? Well&helliplet&rsquos take a closer look.

Oh my geez louise great Sister of Perpetual Agony, will you look at that!

Now, all you have to do to extract the roasted cloves is to grab the bottom of the head and gently squeeze until the cloves pop out. They should be quite mushy.

Oh my word. Just come and get me, you hunka hunka burnin&rsquo (roasted) garlic. This, my friends, is what life is really all about.

The applications for using roasted garlic are endless. You can spread some of this buttery, nutty deliciousness on a piece of crusty baguette. Or you can stir it into your favorite pasta dish or soups. Or you can mash it with a little salt and olive oil and spread it on a pizza crust before adding the other ingredients.

How To Roast Garlic

Roasted garlic can take a recipe from 0 to 100 real quick. Unlike raw cloves, there's no bite in roasted garlic at all. Insanely creamy and with a rich umami flavor that will instantly upgrade any meal, you can add roasted garlic to almost anything savory &mdash fall soups, mashed potatoes, salad dressings, and hummus. Or you can simply spread some on toast. After a little less than an hour, it will be soft like butter.

Trust us. You'll know the garlic is ready when your kitchen smells outrageously and maddeningly good, and when you can very easily pierce a clove with a knife. When you reach this point, it's important to let the garlic cool for a bit, then simply use your fingers to squeeze the bottom of the cloves out of the skin. Don't try to scoop them out or you'll risk leaving behind some amazing garlic.

If you're as obsessed with the flavor as we are, it's probably a good idea to roast a few heads and freeze the extras. (Seriously, this is a game changer.) Refrigerated roasted garlic will last in the fridge for a couple of weeks. Frozen, it'll stay good for a few months. When roasting more than one head of garlic, there's no need to create individual foil packs they can all roast together.

Short on time? Separate the cloves (leaving the skins in tact) and wrap them in foil. You'll cut back on a considerable amount of time and the results will be equally satisfying.

Yes! You can even eat them on their own if you wish - you'll be amazed at how creamy and sweet they become in the oven.

They are exquisite when mashed and spread on warm bread (if you eat bread), or on toasted almond flour bread. It's also wonderful as a topping for mashed cauliflower or soft-scrambled eggs.

I often serve it scattered on top of any vegetable dish that I might be making that night. Tonight I steamed some broccoli and topped it with melted butter and roasted garlic cloves. It truly elevated the simple dish and added so much flavor.

Yes! If you have leftovers, you can keep them in the fridge, in an airtight container, for 3-4 days and gently reheat them in the microwave on 50% power. They'll be just as good as when freshly cooked.

10 Ways to Enjoy Roasted Garlic

Isn’t it great when you eat something that tastes so good you forget just how good for you it is?

I can think of approximately 10 foods that fall into this category, but none please me as much as garlic. We eat an inordinate amount of garlic, specifically roasted garlic. I tend to throw a few heads in the oven each time I make a cake or bake something that requires the oven to be on for at least 20 minutes. Then, we use the garlic that day, or the day following in a myriad of ways. I call it culinary multitasking at it’s best.

We have always fed garlic to the kids, so the strong and pungent taste is not offensive to them and they adore it now. Here’s a list of how we eat roasted garlic at our family table:

  1. Smear the roasted cloves onto pieces of sliced baguette and serve as the ‘carb’ portion of your dinner.
  2. Mash the roasted garlic and spread it over a baked potato in place of butter.
  3. Place garlic in a saucepan with some olive oil, diced onion and thyme. Sauté and then cover with chicken stock and simmer for 15 minutes. Purée and add a splash of cream. Makes a delicious soup.
  4. Serve 2 to 3 heads of garlic as a veggie. The kids will have fun fishing the cloves out of their skins.
  5. Toss cloves of roasted garlic with baby spinach, parmesan cheese and warm pasta for a quick and easy weeknight dinner.
  6. Mash the roasted garlic and combine with some mayo. Spread on bread and top with turkey, lettuce, avocado and swiss cheese for an open-faced sandwich.
  7. Combine roasted garlic cloves with chickpeas, lemon juice, olive oil and dill for a rustic hummus spread. Serve with assorted veggies.
  8. Combine roasted garlic cloves and olive oil and spread on pizza dough in place of traditional tomato sauce.
  9. Make a salsa with mashed roasted garlic, diced red pepper, feta cheese, green onion, oregano and olive oil. Serve with assorted crisps and crackers.
  10. Sauté roasted garlic cloves with any of the following: bok choy, asparagus, broccoli, green beans or snow peas (whatever your kids will happily nosh on).

Do you roast your garlic? Or do you have another multitasking ingredient in your kitchen?

Find the simple recipe here: Roasted Garlic

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We recommend storing roasted garlic in a small, sealed container in the fridge for up to 2 weeks. Or store in the freezer for up to 1 month.

If you want the garlic cloves to remain whole, carefully peel off and discard the skins. Otherwise, for a mashed texture, squeeze roasted garlic out of the skins.

Another way to store roasted garlic is to make an infused oil. Add peeled roasted garlic to a small jar, cover with olive oil, and store in the fridge rather than at room temperature to help protect against botulism toxin.

How to roast garlic

  1. Prep: Preheat the oven to 400F. Slice about 1/2″ off the top of the heads of garlic enough to expose each clove.
  2. Wrap: Place a head on a sheet of foil. Drizzle the olive oil over the head of garlic, then sprinkle the salt over top. Wrap the foil to cover the head of garlic completely. Repeat with the other head.
  3. Roast: Place the foil wrapped head of garlic on a sheet pan and roast for 35-40 minutes, or until the cloves are browned and soft. Let the garlic cool fully, then squeeze the cloves out.

Recipe Summary

  • 1 whole garlic head
  • ½ teaspoon active dry yeast
  • ⅓ cup warm water (100° to 110°)
  • 2 ¼ ounces all-purpose flour (about 1/2 cup)
  • 2.38 ounces bread flour (about 1/2 cup)
  • ½ teaspoon kosher salt
  • 1 teaspoon olive oil
  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • ¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 2 teaspoons chopped fresh oregano
  • ¼ teaspoon crushed red pepper

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes cool 10 minutes. Separate cloves squeeze to extract garlic pulp. Discard skins.

Dissolve yeast in 1/3 cup warm water in a small bowl, and let stand 5 minutes. Weigh or lightly spoon flours into dry measuring cups level with a knife. Place flours and salt in a food processor pulse 2 times or until blended. Add oil to yeast mixture, stirring with a whisk. With processor on, slowly add yeast mixture through food chute process until dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface knead lightly 4 to 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down cover and let rest 5 minutes. Roll dough into a 10-inch circle on a floured surface. Place dough on pizza pan or baking sheet sprinkled with cornmeal. Spread roasted garlic evenly over pizza, leaving a 1/2-inch border top with cheeses, oregano, and pepper. Bake at 400° for 12 minutes or until crust is golden brown. Cut into 8 wedges.


For those complaining about her not saying to wrap it in foil. She is using a Garlic Roaster (Terra Cotta). You do not wrap the garlic when using one of these. If you don't have one, you can wrap them individually in foil.

Wanted to spice up my steak dish and this recipe was so easy to make. The house smelled of rossted garlic and was a wonderful addition to my steak dish.

Easy and delicious. I love the way my apartment smells. Everyone wants to know what I'm making!

As much as I love the smell of roasted garlic, after roasting it for 10 minutes the smell is too much. It's summer and my air conditioning won't be off for the next month, so there is no way to air the smell out. I re-wrapped it twice which seems to temper the problem. Once it's out and cooled I intend on bringing it outside and directly storing it in its permanent container.

Delicious and easy and "perfume for the house" according to the hubby. Refrigerated the wrapped bulbs and used on toast or in pasta over the course of the week. Simply drizzled olive oil over the cut bulb, generously salted and peppered and popped in the oven wrapped in the foil.

Buy a baggie of refrigerated peeled garlic cloves from an Asian market to make it even easier to prepare (or to produce larger quantities). Saves you from the foil and gooey husks just roast in a covered terra cotta or ceramic dish. Keeps in the frig for months. Great flavoring for a dipping oil or spreads for bread, pasta Aglia Olio, soups, potato dishes, marinades.

Could not be easier! No special garlic bakers. just follow the recipe.

Very good AND very easy! Came out perfect. just make sure to wrap each head of garlic individually with foil.

I'll make roasted garlic bulbs and in addition to placing them on French bread I suggest adding a slice/portion of softened Brie cheese to the bread, add a roasted garlic clove, eat and wash down with your favorite red wine.

Outstanding. I doused each bulb w/olive oil and then wrapped them individually in foil. Squeeze it right on toasted french bread for a delicious meal or snack.

Wonderful and easy, a1though had the seemingly straightforward instructions been less ambiguous, I would have had good resalts the first time and not have to waste the first batch: maybe it's just me, but had the instructions more explicitly called for wrapping each head of garlic tightly in foil individually, I would not have wrapped the entire baking sheet and all the heads together collectively, the latter of which resulted in dried out, very underdone results that I had to toss.

I only made one bulb of garlic to go with my mashed potatoes. It was very mild. Good but mild. I had to use the entire thing in my mashed potatoes. Also, I had somewhat of a challenge getting the roasted garlic out of the skins.Are you supposed to peel it all first? Should I have roasted it longer? I'm new to home cooking so I'm not sure. Any suggestions would be greatly appreciated.

Easy and tastes great. I added roasted garlic with fresh basil pesto and goat cheese to spread on crostini. I also stuffed cherry tomatoes with the mixture. Great for appetizers or a light meal.

Roasted garlic is one of my favorite appetizers! I like to serve it with crackers and a round of brie with some jalapeno jelly for a finishing touch. Delicious!

This is a great way to get more out of garlic. Great.

This is such a simple, basic recipie, but it comes out just perfect every time. I use the garlic to mix into my already wonderful mashed potatoes. Now they taste divine. And oh how it makes my house smell!! I make this often.

Easy and tastes great! Wonderful spread for bread instead of butter!

We only needed one clove, so we used just the one, peeled and coated with olive oil and salt and wrapped in foil. It roasted wonderfully and just as well as four in a pan.