Roasted Garlic

Name: Roasted Garlic
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4–8
Ingredients: 2 heads garlic; olive oil; sea salt

4.4 out of 5 · 21 ratings

Active time: 5 min

Total time: 45–60 min

Serves: 4–8

Roasted garlic adds a beautiful, mellow flavor to any dish and it's easy to prepare.

Chef's notes

The flavor of garlic mellows and becomes sweet once it is roasted. Add roasted garlic to soups, sauces, salads, cheese platters, sandwiches, chicken, meats and pastas. The options are endless. Roasted garlic can be stored in a sealed container in the refrigerator for a few days.

Steps

Preparing and Roasting the Garlic

Ingredients

2 heads garlic
olive oil
sea salt

To prepare the garlic, preheat your oven to 325º degrees Fahrenheit. Trim off enough of the top to expose the cloves. Place onto a piece of foil and drizzle with a bit of olive oil. If you like, you can sprinkle with a bit of salt. Close up the foil, place onto a baking tray and bake for approximately 45 minutes to an hour or until the garlic has softened through. Once done, the garlic can be presented on a platter whole. It's easy to squeeze out from the top, or if you want to keep the cloves whole, just gently peel off the skin.

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9 Comments

Dan O • January 26, 2008 at 07:41AM

We do roasted garlic at least once a week in home cooking, my family and friends rave about it. Served with a sliced Baguette and goat's cheese.... We also use it in pasta sauces and pretty much everything garlic calls for.... TRY IT!!

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Linda H • January 27, 2008 at 01:21AM

Wow, I had forgotten we used to have this as an appetizer with cambozola and a baguette. Thanks for the reminder! Great idea to add to the olives on the platter. Linda

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Catia J • January 31, 2008 at 10:37AM

you can also.. havethis as an (bruschettas) italian appetizer.. and before...preparing..the roasted garlic..adding a little bit pepper as well.

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Sharon G • March 22, 2008 at 07:15PM

Super good and fast!

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Peter J • January 4, 2010 at 03:22AM

Lovely technique. Wonderful result. I created a hd foil parcel and prepared 4 heads, with oil, kosher salt and cracked pepper, sealed loosely and vented. At 45 minutes, I checked the garlic heads and they were not of the desired golden brown, so I opened the parcel for the last 15 minutes - perfect. Used them in a compound butter recipe including some fresh minced parsley, shallot sweat with a hint of lemon zest.

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Nicole C • February 3, 2011 at 01:00AM

I saw this in the store what flavor does it have? Is there a difference in texture or is it simply just a different type?

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Dawn T • February 3, 2011 at 01:31AM

Here is a Rouxbe blog post on Black Garlic. Cheers!

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Colleen S • November 2, 2011 at 08:58PM

Does roasted garlic freeze well?

Reply
Kimberley S • Rouxbe Staff • November 3, 2011 at 12:19AM

Yes, roasted garlic can be frozen. The texture may not be exactly the same, but it should still be good. To freeze the cloves, spread them out on a baking tray and then freeze. Once completely frozen, store the cloves in a sealed plastic bag or container. If you prefer, the garlic can also be mashed and frozen into portion sizes. I also know some people that cover the garlic in olive oil before freezing it. I say experiment and see what works best for you. Cheers!

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9 Comments

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