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
- 1 head garlic
- 1 tbsp olive oil
- pinch sea salt
- 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.
Add Roasted Garlic to:
- Aioli Sauce
- Hummus and dips
- Garlic butter
- Make a spread to put on baguettes or pizza crust.
- Mashed potatoes