If you’ve never roasted garlic before.. prepare to have the most amazing smell in your house/apartment! I love making a bunch of roasted garlic heads and then freezing the cloves after for use in future meals!
If you’re not familiar with how to use roasted garlic, it basically has a more subtle/more mellow flavor than raw garlic. Here are a few of my own recipes that use it:
Other simple ways to use roasted garlic:
- On top of pizza or mixed in with pasta
- In mashed potatoes
- Roasted garlic hummus
- Mixed with mayo to make a roasted garlic aioli
- 1 head of garlic or more!
- extra virgin olive oil
- kosher salt
Preheat oven to 400 degrees F.
Cut the top of the garlic head(s) off, exposing the tops of the cloves (making your cut at least a quarter of the way from the top). Place onto a sheet of aluminum foil and drizzle the exposed cloves with olive oil and sprinkle with some salt.
Close the aluminum foil tightly so that there are no holes.
Place in the oven and roast for at least 45 minutes and up to an hour until the cloves begin to brown in color.
Remove, open the aluminum foil and let cool until you can handle it with your hands.
When cool, gently squeeze the bottom of the head to remove the individual cloves.
Use for up to 3 days in the fridge or freeze them for longer storage, preferably by using a vacuum sealer.