This is one of our Sunday things. Especially on cold lazy Sundays. We roast garlic. This way it’s at our fingertips when needed in the week. Stored in a jar with olive oil roasted garlic will last for days in the fridge, ready to spread on a roast beef sandwich, or stirred into mashed potatoes. No matter how you use it, it’s nice to have plenty of it on hand.
It’s easy enough to do:
- Preheat the oven to 375° F
- Rub a large head of garlic back and forth in your hands to remove as much of the outer papery skin as possible.
- Slice the top of the head off, taking off as much as 1/4 of the whole head.
- Place on a foil-lined tray
Pour 1-2 tablespoons olive oil directly over the top of the head, letting the oil seep into the cloves. Roast for about 45 minutes, or until a caramel brown color.
- Let the head cool then break the cloves apart and squeeze each clove out of the outer skin. The cloves should slip out pretty easily.
Store cloves in a small jar just covered with olive oil.
Voila! Roasted garlic at the ready! And if you roast as much of it as we do, you will have no worries about vampires. Perhaps ever.
Ways to use roasted garlic:
- Spread on baguette slices or crackers
- Mix into soups, especially blender soups that contain potatoes
- Add to mashed potatoes
- Spread on pizza dough before adding the sauce.
- Add to your favorite pasta dish
Co-Author of Garden Candy Basics