The Easiest Way to Make Roasted Garlic
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Do you love roasted garlic? If you like garlic, chances are you never follow a recipe when adding the perfect amount. You should always measure the amount of garlic with your heart, and this article on how to perfectly roast garlic the easy way is so incredibly simple!
Easy Roasted Garlic Recipe
Roasting garlic in the oven is literally the easiest thing to make. All you need is some aluminum foil, olive oil, and whole heads of garlic. The smell while the garlic is roasting is divine, and there’s nothing better than smearing fresh roasted garlic on toast to accompany a pasta dish, for adding to other recipes later on, or just for a snack.
These are also great to eat straight with a cocktail fork while still hot from the oven, or to mix in with sour cream to use as a dip for chips. These would be an excellent addition to your favorite hummus recipe, or you could even throw a few cloves on baked potatoes. In short, there is no wrong way to eat fresh roasted garlic.
We all know that we can get the jars of raw garlic in the produce section, but to be honest I’d rather make my own. It’s so easy to do, and they taste so much better, and it’s cheaper, too! Stock up on fresh garlic bulbs when they go on sale.
They last a while if you’re not quite ready for another batch of roasted garlic in the fridge. Cook 4 – 5 whole bulbs at a time as needed.
The flavor of fresh roasted garlic is so much better than the jarred minced garlic you get at the store. Excellent to add some pizzazz to store bought spaghetti sauce, to put on homemade pizzas, in casseroles, and more.
This roasted garlic recipe is great to throw in the oven while you’re doing other things around the house since it doesn’t require any extra attention. What’s even better is that they keep for around 2 weeks in the refrigerator (if they even last that long)!
Years ago my sister made what she called “40 clove chicken”, which was basically chicken quarters covered in butter and rosemary, with 40 whole cloves of garlic tossed in the pan. When that dish came out and the garlic cloves were the perfect consistency to smear all over toasted bread… well, let’s just say that I ate at least a quarter of those 40 cloves that night. Ha!
This recipe is even easier. 👐
How to Roast Garlic:
Take your whole garlic bulbs and carefully cut off the top (about 1/4 of the total height) so that each individual clove is exposed.
Peel off almost all of the outer layers. You only need enough to hold the bulb together. If it starts to fall apart, that’s ok! Just stand them up as much as possible.
Position the bulbs tightly together in aluminum foil and drizzle olive oil on top. This does not have to be precise.
Cover with aluminum foil and bake at 400° F (around 200° C) for 40 minutes.
When they come out of the oven you’ll want to let them sit for a while to cool.
Once cooled, gently squeeze from the base up (or pop out with a cocktail fork) so that the individual cloves pop out of their shell.
Store in a container with a lid in the fridge for up to two weeks.
These roasted garlic cloves are great for popping in the pan when you’re sautéing mushrooms, or for garlic bread, or sauces, etc, for any dish that would taste better with real garlic.
I hope you love this easy, delicious way to eat garlic!
Save RecipeIngredients
- 4 - 5 Whole Garlic Bulbs
- Olive Oil
Instructions
- Carefully cut off the top quarter (1/4 the total height of the bulb) so that each individual clove is exposed.
- Peel off almost all of the outer layers.
- Position the bulbs tightly together in aluminum foil and drizzle olive oil on top.
- Cover with aluminum foil and bake at 400° F (around 200° C) for 40 minutes.
- Let cool.
- Once cooled, gently squeeze from the base up, so that the individual cloves pop out of their shell.
- Store in a container with a lid in the fridge for up to two weeks.
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