If you know anything about me, you know that I’m all about being lazy. I love cooking things that require next to no effort and are still incredibly delicious. That is why roasting garlic is one of my favorite things to do–you can add those buttery little cloves to almost anything and they’ll lend a rich, complex flavor. Your dinner guests will think you slaved all day over a hot stove and swoon and cry and kiss your feet.
Unless you’re having Edward Cullen over for dinner. In which case he would take a bite of his meal, burst into flame, scream something about Bella, keel over, die, and leave you to fend off a mob of 10 million screaming teenage girls who will surely cut off your toes.
Alright. So maybe roasting garlic is a trickier business than I thought.
Okay, not really. Its so easy that I can’t believe I’m telling you how to do it.
It starts with a head of garlic. Or 6. Or 55. However many you want to roast.
Peel off the outer skin. Not all of it—just enough to expose the individual cloves.
Next, lop off the tips of the cloves…
…and grab a piece of tinfoil and some olive oil.
Drizzle a little bit of oil over the top and give it a rub to coat the whole head.
Wrap that sucker up in the foil and stick it in a 400° oven (root side down) for 30 minutes. It may take a few minutes longer depending on your oven—the cloves should be soft when pressed.
If you want to roast a bunch of heads of garlic at once, you could stick them on a baking sheet or in a muffin tin and cover the whole thing with foil so you don’t have to wrap each one individually.
Time’s up! The cloves are now tender and more intense in flavor with an almost buttery, nutty taste. Simply squeeze from the bottom to pop them out.
I just love roasted garlic. It boggles my mind that it comes from regular ol’ raw garlic because the flavor is so incredibly different.
There are about a billion ways you could use it, too. Try it…
- Spread on a piece of crusty French bread
- In a sauce (pasta, pizza, pesto,
- As a pizza topping
- In soup
- In salad dressing
- In gravy
- In risotto
- In mashed potatoes
- Mixed with butter to use as a spread on vegetables or bread (Love garlic bread? Try roasted garlic bread. Mmmmm.)
- In a quiche
- In dips (sour cream, yogurt veggie dip, spinach dip, artichoke sip, guacamole, salsa, etc.)
Just don’t try all of those dishes in one day, or else no one will ever kiss you again. Especially Edward Cullen. That is, if you didn’t kill him already.
Happy garlic breath!