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Roasted Garlic

Roasted Garlic

I have been wanting to try roasting garlic for a while now. This weekend I finally got around to roasting some garlic to make garlic mashed potatoes. Raw garlic is pungent and can be quite strong. The roasted garlic mellowed out nicely and became smooth and a little sweet. I cannot believe how good it was! I ate a lot of it as it was when it came out of the oven. I will have to remember to make extra for snacking next time. Now I am going to have to look for more recipes that call for roasted garlic so that I can make some more.

Ingredients:
* heads of garlic
* olive oil
salt and pepper (optional)

Directions:
1. Cut the tops of the heads of garlic off such that a little bit of each clove is exposed.
2. Drizzle olive oil on the exposed garlic cloves and season with the salt and pepper.
3. Cover the garlic heads in aluminum foil.
4. Bake in a preheated 350F oven until the garlic is soft and golden brown, about 30-60 minutes.
5 Let the garlic cool.

Use in:
Tostones with Roasted Garlic Mayo

13 comments:

Sarah C. said...

Roasted garlic is one of the best flavors! It can instantly perk up any tired dish and it takes no effort at all. Yours look wonderful!

We have a new strain of garlic (at trader joes) that is basically one massive clove instead of multiple cloves in each head. I will get more of those soon and post about roasting the massive cloves since I have been dreaming about it for a while.

Vicki said...

Roasted garlic + good crusty bread = dinner.

FYI, Trader Joe's is going to stop selling "single-ingredient food items" imported from China on April 1st, so that garlic won't be available any more.

Jaime said...

i LOVE roasted garlic! i can't believe you haven't tried it before - it's the only way to make garlic bread :)

tigerfish said...

Thanks for this! It is so easy but I never thought of doing it.

LisaRene said...

My personal favorite use for roasted garlic is to serve it warm with a nice goat cheese, olives and crusty bread. Dinner is served!

Pixie said...

I'm a lover of roasted garlic. I love the sweetness of it and your garlic mash sounds wonderful.

Meg Wolff said...

This looks like a great idea.

Pam said...

I saw your gorgeous cloves on your mashed potatoes!

Dhanggit said...

oh i love this!!! this garlic goes perfect with anything

Nilmandra said...

Mmmm this is a household of garlic lovers. I'm sure heads of garlic will be roasting in my oven soon! I read about roasting garlic somewhere a long time ago and it was a suggestion for making spreadable garlic to go on bread. I'm making my mouth water now lol...

cakewardrobe said...

Roasted garlic is such a good snack! my dad has DEFINITELY brainwashed me at a young age to be a garlic fan. We love to eat it raw wrapped in a lettuce leaf with Korean beef. Uh oh! You got me started. It looks like this is going to be my snack when I get home from work tonight!

Pacho said...

Michael Ruhlman, chef and cookbook author: "Soul of a Chef", "The French Laundry", and my favorite, "Charcuterie." In the latter he deems roasted garlic fantastic, but believes that steam-roasting is superior to simply baking in foil:
Preheat oven to 325F/160C. Place 6 heads root down in a baking pan just large enough to hold them. Add water (maybe white wine?) to a depth of about 1/4 inch and cover w/foil. Bake til completely soft, about 1 hr. Let cool, then cut in half horizontally and squeeze the pulp out. He pushes it through a sieve to remove any skin. Says it keeps in fridge for a week.

Cheers!

Pacho

Baking is my Zen...sweet nibbles for the soul said...

Delightful!

Carmen

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