Years ago a friend of mine showed me how to roast garlic whole and eat the warm, toasty cloves right out of the head. How wonderfully simple! And perfect for garlic lovers.
Roasting garlic changes the chemical makeup of the garlic so that it's easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you're into chemistry, you can read more about this process in the Wikipedia.)
How to Use Roasted Garlic
Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip.
If you are sensitive to raw garlic, you may find that you can much more easily eat roasted garlic.
How to Roast Garlic
How to Store Roasted Garlic
Leftover roasted garlic can be stored (peeled or unpeeled) in an airtight container in the fridge for up to 4 days. For longer storage, place the peeled, roasted cloves in a jar and top with olive oil. The garlic will keep this way in the fridge for up to 2 weeks. Use the mildly flavored olive oil for cooking.
For even longer storage, you can freeze whole heads of roasted garlic or individual cloves. Add whole heads to a zip-top freezer bag, squeeze out as much air as you can, and freeze. Arrange peeled, separated cloves on a parchment-lined baking sheet and freeze for an hour. Transfer to an airtight container or bag and freeze. Either way, the roasted garlic will keep for up to 6 months in the freezer.
What to Make with Roasted Garlic
The uses for roasted garlic are endless! You can simply smear it on bread or toast for a sophisticated take on garlic bread, add cloves to a cheese plate, or toss into pasta. Mashed, roasted garlic is a delicious addition to salad dressings, sauces, and soups. Here are some recipes to get you started.
- Roasted Garlic Mashed Potatoes
- Roast Turkey Breast With Roasted Garlic Gravy
- Roasted Garlic White Pizza Sauce
- Roasted Garlic Chicken
1 or more whole heads of garlic
Extra virgin olive oil
Preheat your oven to 400°F (205° C):
A toaster oven works great for this.
Peel and discard the papery outer layers of the whole garlic bulb.
Leave intact the skins of the individual cloves of garlic
Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves.
This exposes the individual cloves of garlic.
Put garlic in baking pan or muffin tin:
Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
Drizzle with olive oil:
Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
Cover the bulb with aluminum foil.
Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
Cool and remove roasted garlic cloves from their skins:
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|