How to Roast Garlic (and what to do with it!)

Roasted garlic is one of those things that takes a little bit of trouble, but when you get through you think, "why haven't I done this before?" or "why don't I do this more often?". It's so worth it.

Roasted garlic adds a level of deep flavor you just can't get any other way. Roasting takes the harsh edge off of fresh garlic, and makes it flavorful, mellow and sweet. I made a fresh batch over the weekend, and thought I'd share it with you. 'Cause if you're going to have garlic at this level, everyone's got to have some. Just in self-defense, if nothing else. ;)

1. Preheat oven to 425 dgrees. Slice the tops off of a head of garlic, then drizzle the cut edges lightly with olive oil.

2. Wrap heads well in foil. I make packets and fold all the edges over a couple of times. Put one or two heads per packet. If they're too crowded up, they won't roast as evenly.

3. You can place the packets on a cookie sheet or just right on the oven racks.

4. Bake for 45 minutes. Remove from oven and leave in foil until cool. Unwrap, and squeeze garlic (now a wonderful, golden paste) into a container. Discard skins.

Just wrap in foil and bake!

A few uses for roasted garlic:

• Stir into softened butter for the best garlic butter you've ever had
• Mix into olive oil for incredible dipping sauce or to drizzle over pasta
• Add to soups, stocks, and beans
• Spread thinly on slices of french baguette and bake for wonderful crostini
• Add to spaghetti sauce
• Stir into guacamole
• Add to bread or biscuit doughs for garlic bread
• Mix into ground beef for garlic hamburgers
• Make Roasted Garlic Potato Soup

Rich, roasted garlic

Since it's milder, you can use quite a bit more roasted garlic than raw. It keeps well in the fridge, too, so don't be afraid to roast several heads at a time. 

Store in the fridge in a very tightly sealed container- I recommend a screw top jar.



How to Roast Garlic may have been shared at these fun parties!

Subscribe to Yesterfood by email: