Roasted Garlic

Roasted Garlic

There are not too many ingredients that can pack the punch of flavor that you get from roasted garlic.  In raw, or even sauteed form, garlic can be a tad bit spicy and intense.  Make no mistake, I love garlic, but sometimes I don’t want the flavor to be quite so aggressive and overwhelming.  At those times, I like to roast it first.  Roasted garlic caramelizes the sugars naturally occurring in the garlic so it gets surprisingly sweet.  Once it’s roasted, it can be added to soups, sauces, dressings, or just mashed up and spread on crostini.  

Don’t be intimidated by the idea of roasting garlic.  It takes about 3 minutes to prepare, then you just sit back and wait for it to slowly roast in the oven.  Lets walk through it:

1.  Start by cutting the tapered end off of the bulb of garlic.  Sprinkle with salt and pepper and drizzle with a little bit of olive oil (about 1/2 teaspoon).
Roasted Garlic

 

2.  Nestle the bulb of garlic in a square of aluminum foil with the cut side up.  Wrap the foil up and around the top of the garlic.  Roast in a 400 degree oven for 40-50 minutes. 

Roasted Garlic

 

3. When the garlic is done, it will look like this.  You can see that each clove of garlic is browned and if you insert a fork or sharp knife into the garlic, the texture will be very soft.  

Roasted Garlic

4. Let the garlic cool for about 15 minutes.  You don’t want the cloves to cool completely because similar to candy, once the sugar in the garlic is caramelized and starts to cool, it will get sticky!  Once the garlic is cool enough to handle, squeeze each clove from the paper covering.  Leave them as is if you want to puree them into a sauce or dressing, or take a fork and mash them up together in a bowl before adding to soup or spreading on bread.  

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