How to Roast Garlic
In my previous post about the fabulous Potato Rosemary Bread you may remember that, aside from rosemary, the bread also included roasted garlic, which took the bread’s flavor to a whole new level of wonderful. I said that I would be following up with a tutorial about how to make it at home and, as promised, here it is! Roasting garlic is so incredibly simple and it can add robust flavor to countless dishes including breads, pizza, sauce, mashed potatoes, vegetables, and pasta, to name a few. Not to mention mixing it into things like butter or mayonnaise for a more “gourmet” condiment. Roasted garlic takes on a much milder flavor than raw garlic and as a result its uses are practically endless. With less than 10 minutes of active prep time, this is definitely a how-to that you’ll want to save and put to use again and again. Now let’s get roasting!
What you’ll need:
Whole head of garlic
Small baking dish (a ramekin works well)
Step 1: Preheat oven to 375°F.
Step 2: Without breaking the head of garlic apart, remove as much of the outer papery coating as you can:
Step 3: Cut off the pointed top part of the head, exposing a bit of each clove:
Step 4: Coat the small baking dish with olive oil and place the garlic inside. Drizzle with olive oil (use 1 Tablespoon olive oil per one head of garlic) and sprinkle liberally with salt.
Step 5: Cover with aluminum foil and bake until garlic is soft and able to be pierced easily with a paring knife, at least 40 minutes.
Step 6: Let the garlic cool until it can be handled easily. The cloves will squeeze easily out of their skins.
Step 7: Discard the skins and use your freshly roasted garlic in your favorite recipe!
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