How to Roast Garlic
Milder than raw garlic, savory-sweet roasted garlic smells amazing as it cooks and spreads like butter on toast or bread.
Preparation time: 1 hour
4-6 whole garlic bulbs
1 cup olive oil
- Heat oven to 375 F.
- Slice off the top of garlic bulbs, so the tops of the cloves are exposed. Place cut-side down in a baking dish.
- Add olive oil, along with fresh sprigs of thyme and a couple of peppercorns to infuse the oil with additional flavor.
- Bake for 35-45 minutes, until garlic is soft and browned.
- Strain the oil from the baking dish and keep for use later. The oil will be infused with a rich, roasted garlic flavor and can used anywhere you’d use regular olive oil or other oils, such as vinaigrettes, crostini, pizza, or soups.
- Remove garlic from the paper husk and place in a ramekin or small bowl to serve. Garlic can be covered with olive oil and stored in the refrigerator for about a week. Do not store at room temperature.
Tip: To freeze for later, mash the roasted garlic and freeze it in teaspoon or tablespoon size measurements in an ice cube tray. Once frozen, remove garlic from the tray and keep in a sealed plastic bag or container. Keeps up to 1 year.