Have you heard of the wonders of roasted garlic but not known what was involved? My mom used to stuff cloves of garlic in chickens before roasting them, and also leave big cloves in the pan itself. It was like treasure hunting to find all of those yummy bits she left for me. When she learned how much I liked them, she starting putting many more in the dish, much to my delight!
Now, being able to grasp control of that wonderful flavor without needing to roast a whole chicken just sounds amazing! The garlic flavor gets sweeter, less bitter, and a bit softer. It works well when mashed in with butter, oil, or some other alternative. You can use it on garlic bread, mixed with vegetables, as an accompaniment to a main course like steak and onions, or just plain if you are crazy like that.
There are many recipes for making roasted garlic, and I have done it several different ways since I first learned about it, so this is not the be-all, end-all recipe. This is just meant as a guide.
Directions for Roasting Garlic
- Bulbs of garlic (one, two, or several)
- Olive oil
- Salt (optional)
Preheat the oven to 400 degrees. Using a large knife, chop the bulbs in half. I generally cut them in half from north pole to south pole. Then, split it partially open and drizzle a small amount of olive oil on the cloves that are inside. Use your fingers and rub it so that everything gets coated. If you would like, you could sprinkle a bit of salt as well. I usually leave that step out. Next, close the bulb(s) again and wrap tightly in foil. Place the foil packet(s) on a baking sheet and pop in the oven. The garlic will take about 35 minutes to 50 minutes (depending on how big they are and your oven temperature). You can always open the foil packet and see how browned they look. The cloves should be a light brown. If not, put back in for longer.
Otherwise, if done, simply take out of the oven and set aside until cool enough for you to handle. The cloves should come out easily and you can pop them right into a dish or place in oil to help keep them fresh while flavoring the oil.