This simple fool proof tip to roasted garlic will elevate your dishes to another level. I’ve made a video step by step how to roast garlic and best ways to use it.
I’ve been wanting to share more and more simple ideas and how to’s like this roasted garlic. It’s like digging down to the basics of deep rich flavors without fussing on fancy techniques.
ROASTED GARLIC
The best way to describe roasted garlic is to think of sweet garlic flavor. Ironically it doesn’t taste like sautéed garlic, it tastes rather like a caramelized garlic.
Other than the taste, roasted garlic has an unbeatable texture. Once roasted, it comes out of the shell, soft and melt in your mouth.
Now I won’t say you can’t directly eat it out of the shell, however I’ll say that I prefer addling it to my recipes more.
How to Store Roasted Garlic?
Simply squeeze the bulbs out of the shell into a mason jar or container and add in olive oil. Keep it at room temperature for 6 months (if it can last that long!).
So before I go into my favorite ways to use this garlic, I’ll share the video for how to make it first!
HOW TO ROAST GARLIC
First of all, start by scrubbing off the outer layers of the garlic bulb. Leave the bulb intact however, be careful about scrubbing off too much.
Take a sharp knife and cut off the top only of the garlic bulb, but again leave the cloves intact as best as you can.
Don’t stress however if the cloves start to come apart. Once the roasted garlic cloves come out of the oven, they’ll still taste delicious! It’s just easier to handle them when they’re a whole bulb.
Place the cut off garlic heads over aluminum foil. Use ChicWrap Aluminum foil for heavy duty, chef quality foil.
Sprinkle salt over the cut off garlic bulbs and drizzle with olive oil. Cover the entire heads of garlic with the aluminum foil.
Place the pan in the oven and roast for 30-40 minutes until the garlic cloves have softened up.
You’ll probably be peeking in and out of the foil to check on them, and that’s totally OK—because who can resist the smell of roasted garlic 🙂
To be honest actually, your home will smell incredibly delicious and comforting!
Once ready, uncover the garlic heads and let them cool enough for you to handle.
Now squeeze the roasted garlic out of their shells by simply squeezing them. They come out melt in your mouth, sweet with a rich garlic taste that’s not pungent at all.
I love storing them in a sealable container (or mason jar) and adding enough olive oil to cover them. This way they can keep at room temperature.
PS-another bonus here is the roast garlic olive oil you’ll have in the roasted garlic jar. That oil is pure lush! Toss it with pasta and top that with parmesan cheese, and you’ve got a pasta plate like no other!
HOW TO USE ROASTED GARLIC
Seriously. Practically. Everything.
Here are just some of my favorite ways to use it, but feel free to get as creative as you want!
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Garlic roasted Potatoes
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Rich Garlic Aioli
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Best Garlic Bread
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Roasted garlic mashed potatoes
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Pasta with roast garlic
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Garlic Roast chicken
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Garlic Butter
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Roast garlic toast/crostini
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Steak with roast garlic
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Salad dressings
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Much much more! Think of roast garlic on frittatas, veggies,BBQ, salmon, shrimp and more.
TIPS FOR ROAST GARLIC RECIPE
- Use fresh garlic bulbs that are intact and hard to the touch.
- If some garlic cloves come off while slicing the top of the garlic bulb, no worries, just wrap them up close together when you seal them with the foil.
- Check when the garlic is done after 25 minutes and up to 40 minutes.
- When done, the garlic cloves will look light golden and will feel soft to the touch when piercing them with a fork or knife.
- To store the roast garlic, add olive oil to cover the top of it in a sealable container or mason jar.
- Use the Roast Garlic endlessly and the olive oil you’ve stored the garlic in too!
- Use ChicWrap aluminum foil for easy smooth roasting!
CHICWRAP RECIPES
ChicWrap makes reusable dispensers for parchment paper, foil and plastic wrap. They all have a slide button for easy cutting, they’re pretty enough to sit right on the counter, and the dispensers are refillable so there’s less waste. I love the quality of foil, parchment paper and plastic!
Fool Proof Homemade Dinner Rolls
Festive Cranberry Pistachio Holiday Biscotti
Loaded Chocolate Brownie Cookies
ENJOY 🙂
Roasted Garlic - How to Roast Garlic
Ingredients
- 6 whole heads of garlic
- 1 teaspoon salt
- 2 Tablespoons olive oil
- 1 cup olive oil
Instructions
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Preheat the oven to 400 degrees F. Line an 8 inch square baking pan with ChicWrap aluminum foil, and use double the amount you need to line the pan. This is because you’ll be wrapping the whole bulbs of garlic with the foil.
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Take each bulb or head of garlic and slice only the tiny piece at the top off. Try to keep the heads in tact as best as you can. Season the garlic tops with salt and drizzle with the olive oil. Wrap the foil around the garlic cloves and make sure they’re well wrapped.
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Place the pan in the oven and roast for 30-40 minutes. Open the aluminum foil and wait until the garlic cools down for you to handle.
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Squeeze the roasted garlic into a sealable container or mason jar by pressing on the skin and the roasted cloves of garlic will fall off.
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Add the remaining 1 cup of olive oil to cover the roast garlic cloves and seal the jar.
Use it and enjoy!
Recipe Video
Recipe Notes
HOW TO USE ROASTED GARLIC
- Garlic roasted Potatoes
- Garlic Aioli
- Garlic Bread
- Roasted garlic mashed potatoes
- Pasta with roast garlic
- Garlic Roast chicken
- Garlic Butter
- Roast garlic toast/crostini
- Steak with roast garlic
- Salad dressings
- Much much more! Think of roast garlic on frittatas, veggies,BBQ, salmon, shrimp and more.
TIPS FOR ROAST GARLIC RECIPE
- Use fresh garlic bulbs that are intact and hard to the touch.
- If some garlic cloves come off while slicing the top of the garlic bulb, no worries, just wrap them up close together when you seal them with the foil.
- Check when the garlic is done after 25 minutes and up to 40 minutes.
- When done, the garlic cloves will look light golden and will feel soft to the touch when piercing them with a fork or knife.
- To store the roast garlic, add olive oil to cover the top of it in a sealable container or mason jar.
- Use the Roast Garlic endlessly and the olive oil you’ve stored the garlic in too!
I don’t know why I’ve never roasted a batch of garlic like this before, it could be used in so many recipes. I will be following your tips and trying it. Sharing.
You’ll totally LOVE it Jacqueline!!
This is such a useful recipe! Roasted Garlic can be used for so many things and the benefits are great!
I love it Shanika!!
I love roasting garlic. It’s such a versatile and powerful stuff that elevates so many dishes. A little goes a long way. 🙂
So true!!
Interesting post and so many variations to using this Roasted Garlic options.
Totally Veena!
Yum, I love roasted garlic! I never knew you could make a whole big batch at once and store it. That garlicky olive oil at the end sounds divine as well!
O that oil is divine!!
I love using roasted garlic! This is a great guide on how to roast garlic ready for plenty of delicious meals.
Thanks Bintu