I love garlic. Like, kind of inappropriately. You know that guy in high school who was oh so dreamy but you knew would be bad news down the road, but you made out with after the football game anyway? That’s garlic. I know I am not going to be loving it so much when I’m sweating garlic out my pores the next day, can’t get garlic taste out of my mouth no matter how much I brush, but I just can’t say no to those spicy cloves. So, I eat it in any way I can. Raw, sautéed, chopped, grated, minced, and most importantly (for the purposes of this post, I can’t choose favorites) roasted.
As much and I love garlic, I lu-huuuuve roasted garlic. It’s so totally different than any other type of garlic. All the bitterness and spiciness leaves the garlic during roasting and your are left with these roasty cloves that are smooth and nutty and slightly sweet.
Spread it on bread, stir it in pasta, slather it on chicken, top it with cheese, or even honey, or, if you have no self-control like me, eat a few cloves raw right out of the oven.
There are all kinds of opinions on the best way to roast garlic. I’ve tried them all. This is the way I think works best.
Preheat the oven to 350 degrees. Slice off the tops of the garlic bulbs to expose the cloves. Place in a shallow dish (pie tins or bread pans work great!) and drizzle with olive oil. A lot of recipes will tell you to sprinkle with salt and pepper here. I say “no way!” Why? I don’t think it needs it. Let the garlic shine. Plus, depending on what you are using ir for you might not want extra salt or pepper.
Now is when things get a little crazy people. Roast the garlic at 350 degrees for 30 minutes, and then raise the oven to 400 degrees and roast an additional 30 minutes. I think this combo makes for perfectly roasted garlic. You get the caramelization of the high temperature and the soft smooth texture of low temp roasting. In other words, the best of both worlds!
I’ll roast several cloves at a time, squeeze out the goodness and store it in the fridge for up to a week-if it lasts that long!
Take my advice and roast up a few cloves asap. Just don’t blame me when you’re smelling like garlic for the rest of the week!
Recipe: Roasted Garlic
- whole garlic bulbs
- extra virgin olive oil
- Preheat the oven to 350 degrees. Slice off the tops of the garlic bulbs to expose the cloves. Place in a shallow dish (pie tins or bread pans work great!) and drizzle with olive oil.
- Roast the garlic at 350 degrees for 30 minutes, and then raise the oven to 400 degrees and roast an additional 20-30 minutes.
- Remove from the oven and let cool.
- When cool enough to handle, squeeze the cloves out or the bulb.
- Store for up to one week in the fridge.
Cooking time: 1 hour