Here’s a super easy and delicious recipe for making roasted garlic. Roasted Garlic is delicious in spaghetti sauce, salsa, whipped into butter, spread on toast points, or, if you’re like Dess, plain out of the wrapper.
- Olive Oil
- Aluminum Foil
Set the oven to 400 degrees.
Take your garlic, and remove the out layers of skin. Leave the cloves in tact, but remove the outer layers. I just held the bulb in one palm, and twisted my other palm around it.
Cut the top off of the bulbs, making sure the top of every clove is exposed.
Repeat with every head of garlic. The nice thing is, you can make as many or few as you like. We got 12 heads of garlic in our produce basket from Bountiful Baskets a few weeks ago. I roasted most of them tonight so they don’t go bad.
After the tops are cut off, drizzle olive oil over the cloves.
Wrap each bulb in aluminum foil as such:
The easiest way to do this is to place each wrapped head of garlic in a muffin tin. I guess you could use a cookie sheet, but I think the muffin tin surrounds them with more heat.
Place the tin in the oven and roast for 30-35 minutes. The garlic should be brown, but not burned. Remove from the oven and allow to sit for 5 to ten minutes in the foil. Then remove the foil.
The cloves come out easily. You can slit the casing, pull them out with a fork, or just squeeze a little and they pop right out.
I threw my garlic in a mason jar, and put it in the fridge.
Now go make some pasta sauce (hopefully my next entry) with roasted garlic, and top some toasted baguette with butter and garlic.
If you plan to infuse oil, or to cover the garlic in oil, please be careful. Do not store garlic in oil at room temperature. Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America.