Sunday, January 6, 2013

How To Roast Garlic

Roasting garlic is one of those things that is so simple, yet not everyone knows how to do it. I was creating a new recipe the other day and had to roast garlic. It occurred to me that if I post a recipe with "roasted garlic" in the ingredients, not everyone may know how to actually roast it.

I decided to create a post about it here, under the Quick Tips tag. If you need to learn how to roast garlic, or be reminded how to roast garlic, you are in the right place. I took pictures step by step of how I roasted a bulb of garlic.

Whether you are making roasted garlic for pasta sauce, hummus, your favorite recipe, or just to enjoy smashed on crusty baguette slices, this is a fool proof method for anyone.

How to Raoast Garlic

My additional suggestions?

*Roast extra to enjoy! (Garlic isn't so sharp and potent when it is roasted as it is raw. I
  could seriously sit down and just eat roasted garlic straight.)
*Roast extra and keep in airtight container in fridge for approximately 4 days for other
  recipes.
*Just roast extra:)



How To Roast Garlic

Ingredients
-Garlic Bulb
-Olive Oil
-Sea Salt
-Fresh Ground Pepper

Directions
(Directions repeated in Step-By-Step pics below)
-Preheat oven to 400 degrees
-Peel all extra outer skin off of garlic bulb until it is just the garlic cloves all attached to
 each other. Thin layers of skin still on cloves.
-Use a large knife to cut the tip off of the pointy end of the bulb. This will expose most of
 the cloves. Use a small paring knife to cut off the ends of the outer cloves to expose
 them as well. (they are a little shorter on the edges sometimes so they are not exposed
 with the initial slice of the pointy top.
-Pop the little extra tips of garlic out of the cut off ends. No need to waste. There is some
 good garlic up in there!
-Place bulb of garlic, cut side up, in the center of a piece of tin foil large enough to
 completely wrap up the garlic.
-Drizzle exposed garlic clove ends with olive oil. (Approx 1- 1/2 tsp)
-Top with garlic ends taken out of cut off tips and drizzle with a tinch more oil.
-Sprinkle with a touch of seat salt and fresh ground pepper if desired.
-Tightly wrap the garlic bulb up in the tin foil by bringing all edges of foil together in the
 center above the bulb of garlic and tightly squeezing foil up top.
-Place on baking sheet in center rack at 400 degree oven for 35 minutes. (toaster oven
 works too, just preheat it.)
-Remove garlic from oven. Should have some give when you squeeze the sides.
-Let cool in foil for 10-15 minutes.
-Unwrap the foil and expose perfectly roasted garlic.
-To use garlic, simply break off each clove and squeeze the roasted garlic out of the cut
 end with your thumb and forefinger.



How To Roast Garlic
Step-By-Step Pictures

Preheat oven or toaster oven to 400 degrees.
Start with garlic bulb, olive oil, salt and pepper.
 Peel all extra outer skin off of garlic bulb until it is just the garlic cloves all attached to 
 each other. Thin layers of skin still on cloves.

Use a large knife to cut the tip off of the pointy end of the bulb. This will expose most of 
 the cloves. Use a small paring knife to cut off the ends of the outer cloves to expose 
 them as well. (they are a little shorter on the edges sometimes so they are not exposed 
 with the initial slice of the pointy top.



Pop the little extra tips of garlic out of the cut off ends. No need to waste. 
There is some good garlic up in there!


 Place bulb of garlic, cut side up, in the center of a 
piece of tin foil large enough to completely wrap up the garlic. 


 Drizzle exposed garlic clove ends with olive oil. (Approx 1- 1/2 tsp)

Top with garlic ends taken out of cut off tips and drizzle with a tinch more oil.

Sprinkle with a touch of seat salt and fresh ground pepper if desired.

Tightly wrap the garlic bulb up in the tin foil by bringing all edges of foil together in the 
 center above the bulb of garlic and tightly squeezing foil up top.
 Place on baking sheet on center rack in 400 degree oven or toaster oven for 35 minutes.

 Remove garlic from oven. Should have some give when you squeeze the sides.
Let cool in foil for 10-15 minutes.
Unwrap the foil and expose perfectly roasted garlic.

 To use garlic, simply break off each clove and squeeze the roasted garlic out of the cut
 end with your thumb and forefinger.



3 comments:

  1. Is it wrong to eat this just like this with nothing else? Because I think I just may!

    ReplyDelete
  2. I make roasted garlic in very much the same way but I pull the bulb apart from a head of garlic leaving the skin on, put on some aluminum foil and drizzle with olive oil. crumple up into a ball (seam-side up) and put into a pre-heated toaster oven for 10-15 minutes at 350F. Remove skin by placing each bulb in a garlic press. Add to softened butter to make the best garlic bread. The garlic is such a soft flavor when roasted!

    ReplyDelete
  3. I make roasted garlic in very much the same way but I pull the bulb apart from a head of garlic leaving the skin on, put on some aluminum foil and drizzle with olive oil. crumple up into a ball (seam-side up) and put into a pre-heated toaster oven for 10-15 minutes at 350F. Remove skin by placing each bulb in a garlic press. Add to softened butter to make the best garlic bread. The garlic is such a soft flavor when roasted!

    ReplyDelete