We love Garlic. We cook with it rather often because of its unique flavour and aroma…and I even overload on some raw garlic cloves as snack before camping trips to keep the mosquitoes away (side note, eating plenty of raw garlic also helps people voluntarily socially distance from me). Sometimes, we use garlic powder, and while it’s great and convenient, it’s no substitute for the real thing.
There are times however (especially as the seasons change) when we crave a slightly muted and more complex flavour…and that’s where Roasted Garlic comes in! As the garlic roasts, the sugars caramelize slower than when you sauté it, so the cloves soften and develop a rich and extremely delightful flavour…almost sweet in a way. Add in the fact that it’s extremely easy to prepare, and this becomes a technique you’ll want to add to your bag of tricks (or treats).
Since we use roasted garlic fairly frequently (especially in Autumn and Winter), we figured we’d put up a “How To” post to keep ourselves sane and link to for future recipes rather than rewriting the “Method” wheel every time we use it.
Time: 30 Minutes
What You Will Need:
- A Head of Garlic
- Aluminum Foil
- An Oven
- Preheat your oven to 350 degrees F.
- Peel off outer excess layers of the garlic skin.
- Cut the top part (non-connected end) of your garlic off so you can see all of your garlic cloves.
- Wrap your garlic tightly in your aluminum foil.
- Transfer to the oven, and roast for 25-35 minutes. Enjoy the aromas as they develop.
- When your garlic is soft, remove from the oven, and let sit for a few minutes.
- Unwrap your foil, and remove your garlic.
- Depending on how soft your garlic has gotten, either peel it from the bulb or squeeze it out.
- Save in the fridge for a few days, or use, devour, and enjoy right away!