Introduction: Roasted Garlic
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Roasted garlic is delicious on toasted French bread or added to a sauce, and it's easy to make. Here are three simple methods to do it at home.
Step 1: You'll Need. . .
- whole heads/bulbs of garlic (make sure to get nice, tight heads with the skin still on them and as intact as possible)
- some salt
- a bit of olive oil
Depending on the method described that you want to try:
method 1: a store-bought garlic roasting device
method 2: some aluminum foil
method 3: a small terracotta pot and saucer - make sure that the pot when inverted fits within the saucer snugly
- some salt
- a bit of olive oil
Depending on the method described that you want to try:
method 1: a store-bought garlic roasting device
method 2: some aluminum foil
method 3: a small terracotta pot and saucer - make sure that the pot when inverted fits within the saucer snugly
Step 2: Preparing the Garlic
To get the garlic ready for roasting:
1. Cut off about .25 inch from the pointy end of the garlic bulb
2. Set it on the uncut flat end
3. Apply about two teaspoons of olive oil
4. Sprinkle with salt
5. Use one of the following methods to roast it
Please remember that whatever method you use, it's going to be really hot when you take it out of the oven.
1. Cut off about .25 inch from the pointy end of the garlic bulb
2. Set it on the uncut flat end
3. Apply about two teaspoons of olive oil
4. Sprinkle with salt
5. Use one of the following methods to roast it
Please remember that whatever method you use, it's going to be really hot when you take it out of the oven.
Step 3: With a Store-Bought Roasting Device
I don't remember where I picked this up (I think it was Crate and Barrel), but this cute little garlic roaster makes the process very simple. It's basically a glazed dish with a silicone cap that has a few holes in it to allow steam to escape.
To use something like this, just:
1. Prepare the garlic as described previously (cutting off a section from the pointy end and applying a bit of olive oil and salt to the cut end)
2. Place it uncut side down
3. Slip on the cap
4. Roast at 400 degrees (F) for 30-35 minutes
5. When it's nice and toasty brown, let it cool slightly and squeeze the cloves out
To use something like this, just:
1. Prepare the garlic as described previously (cutting off a section from the pointy end and applying a bit of olive oil and salt to the cut end)
2. Place it uncut side down
3. Slip on the cap
4. Roast at 400 degrees (F) for 30-35 minutes
5. When it's nice and toasty brown, let it cool slightly and squeeze the cloves out
Step 4: With Aluminum Foil
For this method, you'll just need a piece of aluminum foil (a square about as big as a standard roll is wide). The foil doesn't need to be folded up this way - that would make it a lot harder to use it to wrap your garlic.
1. Prepare the garlic as described previously (cutting off a section from the pointy end and applying a bit of olive oil and salt to the cut end)
2. Place it uncut side down in the center of the foil
3. Wrap the rest of the foil up and around the bulb - not too snugly, but not with tons of space either
4. Roast at 400 degrees (F) for 30-35 minutes
5. When it's nice and toasty brown, let it cool slightly and squeeze the cloves out
1. Prepare the garlic as described previously (cutting off a section from the pointy end and applying a bit of olive oil and salt to the cut end)
2. Place it uncut side down in the center of the foil
3. Wrap the rest of the foil up and around the bulb - not too snugly, but not with tons of space either
4. Roast at 400 degrees (F) for 30-35 minutes
5. When it's nice and toasty brown, let it cool slightly and squeeze the cloves out
Step 5: With a Small Pot and Saucer
If you have a small terracotta pot and saucer on hand, this method might be the easiest and most effective due to the wonderful transfer and retention of heat that the terracotta allows (the drainage hole in the pot also allows steam to escape). Make sure that the pot you select is just big enough to cover the garlic bulb without touching it, and that when it is inverted, it fits snugly within the saucer.
1. Prepare the garlic as described previously (cutting off a section from the pointy end and applying a bit of olive oil and salt to the cut end)
2. Place it uncut side down on the saucer
3. Put the pot over it
4. Roast at 400 degrees (F) for 30-35 minutes
5. When it's nice and toasty brown, let it cool slightly and squeeze the cloves out
1. Prepare the garlic as described previously (cutting off a section from the pointy end and applying a bit of olive oil and salt to the cut end)
2. Place it uncut side down on the saucer
3. Put the pot over it
4. Roast at 400 degrees (F) for 30-35 minutes
5. When it's nice and toasty brown, let it cool slightly and squeeze the cloves out
Step 6: Storing Roasted Garlic
To store your roasted garlic, you can:
1. Leave it in the bulb instead of squeezing the cloves out. Just wrap it in foil and it will keep for a few days in the fridge without drying out
2. Squeeze the cloves out and put them in a small jar with enough olive oil to cover them, they'll keep longer this way than wrapped in foil
3. Smash the cloves using the side of a knife and mix with a pinch of salt to make an even paste. Combine this with some softened butter and some fresh or dried herbs (basil and oregano or tarragon would be nice, also lemon juice and/or zest). This can then be formed into a log and wrapped with plastic wrap and put in the freezer. This type of compound butter is great on toasted bread, stirred into rice or pasta dishes, added to a sauce, or added to fish or vegetables when steaming in foil pouches.
1. Leave it in the bulb instead of squeezing the cloves out. Just wrap it in foil and it will keep for a few days in the fridge without drying out
2. Squeeze the cloves out and put them in a small jar with enough olive oil to cover them, they'll keep longer this way than wrapped in foil
3. Smash the cloves using the side of a knife and mix with a pinch of salt to make an even paste. Combine this with some softened butter and some fresh or dried herbs (basil and oregano or tarragon would be nice, also lemon juice and/or zest). This can then be formed into a log and wrapped with plastic wrap and put in the freezer. This type of compound butter is great on toasted bread, stirred into rice or pasta dishes, added to a sauce, or added to fish or vegetables when steaming in foil pouches.