How To Roast Garlic
I don’t often use roasted garlic, most of the time I just saute it on low heat on stovetop with other veggies. Recently I made a roasted garlic steak sauce and all the ingredients of this sauce blended perfectly with the roasted garlic.
Garlic is by far one of the most delicious ingredients in your savory dishes. Raw garlic definitely has a very strong spicy kick to it. It’s strong pungent flavor can be mellowed out by cooking or roasting it. Roasting or cooking the garlic will sweetened the flavor as well as adding a nutty flavor, both which are more well liked by most people’s palate. Although adding an acid like lemon or lime to salad dressings with raw garlic also helps to mellow the pungent taste and decreases what we know as “garlic breath”.
Onto the real reason for this “How To” blog, roasting garlic. Roasting garlic is very simple, it just takes some time since it takes approximately 45-60 minutes. The amount of time it takes depends on the size of the garlic heads. If you have leftover roasted garlic, simply refrigerate and it will stay fresh for a few days or you can always freeze it. Roasted garlic can be used in a lot of sauces, pestos, soups and meat dishes.
How To Roast Garlic without using Aluminum Foil
Ingredients
- Garlic Heads
- olive oil
Instructions
- Pre heat oven to 400 degrees.
- Peel off all the loose outside leaves of the garlic head. Than cut off the top of each head of garlic to expose the top parts of the garlic cloves.
- You may leave the head of garlic together or pull apart all the individual cloves, It takes a little less time to roast if you pull the cloves apart. Place garlic head onto a small roasting pan, drizzle with olive oil and cover garlic head with another small roasting pan like a remekin dish, this worked the best for me.
- Place in oven and roast for 30 minutes. After 30 minutes check the garlic, if it is completely soft and mushy it's done. Otherwise roast it unitil it's completely soft.
- Next you have two options to get the cloves completely out of the peels. I personally like to peel off the peels verses squeezing it out of the peels. Squeezing the pulp out of the peels seems to always make more of a mess for me.