Soft, creamy roasted garlic has been tamed and sweetened by heat. Roasted garlic makes a luscious spread on toast, and it makes the best mashed potatoes, salad dressings, gravies, and more. Simple to make, you can pop a pan of garlic to roast in the oven anytime you have another project going on.
Garlic, it’s one of those wonderful foods….and so good for you too!
Roasted Garlic
You can make as many heads of garlic as you want at one time. Remember that they last a long time in the refrigerator.
- 4 to 6 heads of garlic
A drizzle of olive oil
Unrefined salt
Preheat the oven to 375 degrees. Cut off the top 1/4 to 1/2 inch of the garlic. Drizzle liberally with olive oil and place in a glass pie pan or other, smaller pan. Cover with foil (don’t let it touch the garlic to prevent any metal transfer to your food). Cook for 1 to 1 1/2 hours or until the garlic is very soft. Allow to cool and then either squeeze the garlic out (squeeze gently, but firmly on the root end),or scoop them out with a small spoon. Keep in the refrigerator, covered, for up to a month.
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YUM!
I have been wondering this for a little bit now, especially since your post on raw garlic… once garlic has been roasted, what nutritional qualities does it have? I love it roasted, but have been trying to use raw garlic whenever possible to aid in staving off viruses.
Good question, Debbie. It’s true that certain properties of garlic are only available when raw. However, it’s also good to note that garlic has many nutrients in it when cooked too. 🙂
I’ve been meaning to do this for a while. Looks delicious – thanks for the reminder!
We love doing this and also bake it on the grill. I can seriously put some garlic away. The raw garlic gives me indigestion, but baked is so mild that my only problem with it is garlic breath!
Garlic…..it’s the other other white meat.
Thanks for this blog. I have gone 2 days without white flour or sugar, I never thought I could do it ♥
I love roasted garlic! I could (and have) eat several heads of garlic this way. I think I smell like garlic when I sweat the next few days….
In mashed potatoes!!! What a grand idea!!!
What a great way to roast garlic! Sure beats all that peeling and mincing… Thanks for sharing!
I just started doing this a month ago. I remember the angels singing when I took my first bite. This is now one of my favorite foods, right there with sauteed onion 😉 I could eat it on toast any time of day. I have always liked garlic, but this is something else. The Best! My husband says I’m kind of freaky about it, LOL.
Is it possible to do this in a microwave? It sounds so delicious.
Would the timing be the same. ?
Marcia, it won’t work in the microwave, you won’t get the same result.
roasted garlic is definitely one of life’s pleasures, and I love Summur’s comment about it being the other white meat. LOL
oh btw, if you are worried about having garlic breath after a night of 40 cloves… (what me worry?)… swish around dome hydrogen peroxide in your mouth for about 2 minutes and spit, don’t rinse, before going to bed. My dental hygienist told me that one and it really works!
more garlic please! 🙂
*some, not dome (doh)
Yum!!!! 🙂
Yum! Who can keep it in their fridge for days? We can never resist eating it up right out of the oven.
Where does the salt come in? After the oil and before roasting, or optional before you eat it?