Slow roasting garlic results in a creamy, sweet and mellow flavor that is the perfect compliment to spicy mustard and bright lemon juice.
Roasting garlic is, hands-down, one of the easiest and most affordable ways to elevate home-cooked food to restaurant quality.
If you’ve never roasted your own garlic at home, you’ll be amazed (and thrilled) to learn that the process is as easy as 1-2-3:
First, using a sharp knife, slice 1/4 inch off the top of a whole head of garlic to expose the individual cloves. (Hint: Find the root of the bulb and cut off the opposite end of the head. Similar to chopping an onion, always leave the root in-tact.)
Next, place on large square of foil and drizzle with olive oil and pinch of salt and pepper.
Lastly, Wrap foil tightly around the garlic head and throw in a 400 degree oven for 45 minutes.
End result? Soft and creamy cloves of perfection that add a sweet and mild garlic flavor to anything from pastas to pizzas to sandwiches and more.
One of my favorite uses for roasted garlic is to whisk it into a vinaigrette with lemon juice and olive oil. It’s also delicious spread on warm crusty bread or use it in a dip. It’s everything you expect from a restaurant, no reservation required.
Your fork is waiting.
How to Roast Garlic Cloves In The Oven
- 1 head garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pre-heat oven to 400 degrees.
- First, using a sharp knife, slice 1/4 inch off the top of a whole head of garlic to expose the individual cloves. (Hint: Find the root of the bulb and cut off the opposite end of the head. Similar to chopping an onion, always leave the root in-tact.)
- Place whole garlic cloves on top of a 12 x 12 square of tin foil and drizzle with 1 teaspoon of the olive oil and a pinch of salt and pepper.
- Wrap foil around the garlic tightly and roast in oven for 45 minutes; let cool.
- When garlic is cool enough to handle, gently push garlic out of skin and mash with a fork or eat cloves whole.
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