When you want garlicky goodness without sharpness, roasted garlic is the answer. This is an essential recipe in your kitchen arsenal. Dressings, dips, spreads, sandwiches, soups and stews all benefit from roasted garlic.
1 head garlic
Extra virgin olive oil to taste
Preheat oven to 400°F (200°C).
Discard any loose papery husks on head of garlic. Cut thin slice off top, exposing some of cloves. Place garlic on square of foil. Lightly drizzle oil over exposed cloves. Pull up sides of foil and wrap garlic tightly.
Roast in preheated oven 45 minutes, or until cloves are soft and golden. Unwrap and set aside until cool enough to handle.
To use, separate garlic head into cloves, then squeeze flesh out of skins.
Makes 1 head.
- I own a clay garlic baker, but find the foil method is just as easy.
- Do not overcook the garlic or the exterior cloves will become leathery.
- You can prepare roasted garlic in advance and save it for up to 3 days. Refrigerate the head, the separated cloves or the squeezed-out cloves, as desired. Wrap a whole head of garlic in plastic, store separated cloves in a zip-lock bag, or save the squeezed-out garlic in a small storage tub.
Credit: Susan Sampson
Tested in Imperial