Learning how to roast garlic is something so essential to know that it will change the way you cook! I use to avoid roasted garlic because I thought it would be a hassle. I questioned if it was worth the time, did it really change a dish that much?
The answer is a big fat YES! Using roasted garlic adds a completely different flavor to a dish that is far more complex than using regular garlic.
Roasted garlic will be used in MANY of the dishes you will be seeing popping up on this blog, and it is a tool that any home cook will want to master. It can be used as a spread, on appetizer dishes, main entrées, side servings, really the possibilities are endless with it. I like to compare it to using salt and pepper, because you will want to be using it almost as much as you reach for that pair.
Although roasting garlic takes some time, it is worth it! The best part? Once it is done there are storage methods if you plan on using them at a later time. I recommend if you don’t use all at once, freeze garlic cloves in an airtight container, date the lid, and remove garlic cloves as needed when cooking. After four months, you’ll want to toss it and make some new. If you plan on using the garlic within the next few days in a meal, put the cloves in an airtight container submerged in olive oil. Use within no more than 4 days.
Roasted garlic is amazing and it offers a lot to cooking, but you need to practice safe storage methods to prevent harm to yourselves and others. Garlic, if left at room temperature in olive oil, will pose the threat of rapid growing mold and Clostridium botulinum. I have provided a link to an article discussing garlic usage and storage, here.
Roasted garlic is something that I would consider a basic in cooking.
I will be posting in a section called The Basics, which will be everything you need to know to improve the foundation of your cooking and baking! There you will find a range from simple recipes, equipment, tools, and helpful tips! You will find more recipes or posts that refer back to The Basics and there will always be a convenient link to show you exactly where you need to go!
- Baking Sheet or Baking Stone to set garlic on.
Reminders and Tips
- Use different seasonings other than just salt and pepper if you prefer. You could use thyme, oregano, red pepper flakes, etc. just as a few options.
- Based on the size of the bulb, the roasting could be shorter or longer.
- Do not rush the roasting, the lower the temperature and longer the time, the more caramelized the garlic will become and less likely to form hard or burnt parts.
- You can use the hard or more browned spots unless it is against your preference.
- Make sure you are practicing safe storage methods that are listed above or in the article provided through the link.
Caramelized Roasted Garlic
- 1 Garlic Bulb
- Olive Oil
- Salt and Pepper
- Preheat the oven to 350° F.
- Peel as much of the papery skin off the garlic without loosening the garlic cloves from the base of the bulb.
- Cut off as little of the top of garlic that you can while exposing the tops of all the cloves.
- Get a piece of aluminum foil out that is large enough to cover the whole piece of garlic and set the bulb in center.
- Drizzle the garlic top in olive oil until it is completely covered and seeping down the inside. Sprinkle with salt and pepper.
- Wrap the garlic up tight but do not rip the foil while doing so or else the oil will seep out while cooking.
- Place in oven on a baking sheet or baking stone and let roast until it is golden and has slight caramelization around it, about an hour depending on the size of the garlic bulb.
- Let cool and then slip the cloves out by squeezing the ends.
- Use immediately, store in olive oil in fridge for no more than four days, or freeze and use as needed.
If you make this recipe, I would be thrilled to see your own creation on Instagram by using the hashtag #apinchofpractical. Comment below so that I can see and hear all about your experiences with the recipe!
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