Roasted garlic is milder and sweeter than raw garlic. It also has a slightly caramelized taste.
Roasted garlic will add more flavor to your cooking (and reduce the garlic breath!)
How to Roast Garlic
We make roasted garlic in two ways, depending on what we are doing.
Method 2 involves roasting the entire head of garlic. This method is ideal for roasting several dishes at once or when time is not an issue.
Method 2. Roasts the cloves of garlic quickly but requires more careful monitoring to avoid burning.
Method 1- Head of Garlic
This method involves slicing off the top of the garlic head, drizzling with oil, and adding salt. Then, wrap the garlic in aluminum foil.
Add directly to the oven rack, and bake at 400 degrees Fahrenheit for 45 minutes – 1 hour.
Method 2- Garlic Cloves
To use this method, separate the cloves of garlic and place them onto a baking tray.
Sprinkle them with some oil and bake for 15-25 mins at 400 degrees Fahrenheit, depending on their size.
How to store roasted garlic
Store roasted garlic in an airtight container in the refrigerator for up to two weeks. Store in the freezer for up to one month.
Peel off the skins and throw them away if you want to keep the cloves whole. If you wish for a mashed texture instead, squeeze the roasted garlic from its skins.
You can also store roasted garlic by making an infused olive oil. To protect against botulism, add peeled roasted cloves to a small glass jar and cover it with olive oil. Store in the refrigerator rather than at room temperature.
How to Use Roasted Garlic
Roasted garlic is great in our Lemony Arugula Salad and Vegan gluten-free Mac ‘N’ cheese. You can also spread it on toast – hello, garlic bread! Enjoy it on its own to boost your immune system!
If you want a milder flavor, it can be added to recipes that use raw garlic. Try it in hummus, garlicky guacamole, Caesar dressing, mashed cauliflower, or dips.
Ingredients
- One head of garlic
- Olive (or Avocado) Oil (plus extra for storage)
- Sea salt, one pinch
Instructions
METHOD 1
- Heat the oven to 400 degrees F.
- Slice off the top of the garlic head and drizzle it with oil. Sprinkle a bit of salt on the top. Wrap the garlic loosely in aluminum foil and place it directly on an oven rack.
- Roast for 45 minutes to 1 hour, or until the top is golden brown and the flesh is tender when squeezed. Remove from the oven, remove the wrap, and allow to cool for 10 minutes.
- Squeeze the soft clove from the bottom up. Use it immediately as a sauce, a dressing, a spread, and more.
- Transfer the cooled cloves into a Tupperware or small glass container. Cover with olive oil. Store in the fridge for up to two weeks. Cover tightly with a lid. Use as needed.
METHOD 2
- Heat the oven to 400 degrees F.
- Separate the cloves from the head, but keep the skin on. Discard any skins that remain. Place the cloves on an oven sheet.
- Sprinkle a bit of oil on the cloves and toss them to coat. Bake for 15-25 minutes or until fragrant and slightly golden brown. Be careful not to burn.
- Remove from the oven and allow to cool for 10 minutes. Peel off the skin and use it in sauces, salads, spreads, and more. Transfer cooled cloves into a Tupperware or small glass container. Cover with olive oil. Store in the fridge for up to two weeks. Cover tightly with a lid. Use as needed.