Easy to follow steps on how to make savory roasted garlic. Caramelized garlic adds sensational flavor to so many recipes. A snap to make and ready in 30 minutes!
Roasting mellows the flavor of the garlic and brings out a rich caramel taste. I use it in my Perfect Mashed Potatoes and Tomato Soup with Roasted Garlic and Basil. In a very short time, the kitchen will have a sensational, aromatic smell.
Tips for Roasting Garlic
- Do not burn the garlic! Burnt garlic tastes very bitter and unpleasant.
- A cast-iron frying pan works perfectly for roasting garlic in the oven.
- Use fresh heads of garlic that aren't dried up at all.
- I only use olive oil, helping to give the garlic that great caramelized flavor.
- You can freeze this garlic, so roast several at once.
- Roasting time may vary a bit depending on the size of the garlic head. Garlic should be soft and a nice golden color.
Check out my video how easy it is to make roasted garlic.
How to make Roasted Garlic
Whole heads of garlic roasted with olive oil until golden and caramelized. Perfect to add to so many recipes.
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Servings: 1
Calories: 165kcal
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- pinch sea salt
Instructions
- Preheat oven to 350º F.
- Slice the top off garlic head. (do not peel the outer papery layers)
- Place in heavy baking dish. (I use my small cast iron frying pan)
- Generously drizzle olive oil over top of garlic bulb.
- Sprinkle with sea salt.
- Bake 30 minutes until soft and top is golden brown. Larger heads may require more time.
- Using tongs remove from pan and allow to cool a bit.
- Squeeze bottom of the garlic bulb to release the roasted garlic cloves. Remove all the papery skin.
Video
Nutrition
Calories: 165kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 5mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg
Add Roasted Garlic to:
- Aioli Sauce
- Hummus and dips
- Garlic butter
- Make a spread to put on baguettes or pizza crust.
- Mashed potatoes
Lea
I did it! I used muffin tins in the past, but this seriously worked, thanks for the idea! I use a small amount of oil of your choice, either olive or other oil! Thank you for this idea...Lea
Laureen King
Thanks for the comment Lea.