Like caramelized onions, roasted garlic is one of those ingredients that is a simple way to add rich flavor to a dish. Also like caramelized onions, it is easy to make if you don’t mind the additional time involved. They aren’t incredibly time consuming, but between roasting a head of garlic and then using it to make a main dish, it can be difficult to fit into a weeknight. Luckily though, it is easy to make in large batches and freeze well, so you can always have a small supply on hand.
One of the most time consuming parts of making roasted garlic (or just in using garlic), is peeling the cloves, or squeezing the roasted cloves out. In my day to day cooking, I usually just buy whole heads of garlic, but for roasting, pre-peeled cloves is the way to go. Just place the peeled cloves on some foil, drizzle with a little olive oil, and let them get nice and golden brown in the oven.
This week, I will be sharing 3 of my favorite recipes using roasted garlic. To make enough to use in all of these recipes, roast up about 3 heads worth of garlic (there are usually 10-15 cloves per head). Check back throughout this week to make these recipes:
- Roasted Garlic and White Bean Soup
- Roasted Garlic and Rosemary Cauliflower “Flatbread”
- Chicken with 40 Cloves of Roasted Garlic
- Peeled garlic cloves (as many as you want to roast)
- Olive Oil
- Kosher salt
- Preheat oven to 375 degrees F.
- In the center of a large sheet of aluminum foil, place garlic cloves. Drizzle with a little olive oil, then sprinkle with salt. Fold foil up to make a sealed packet, then place on a small baking sheet and into the oven. Roast for about an hour, until garlic is soft, browned, and fragrant.
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