Transform ordinary garlic bulbs into golden, sweet, and mellow roasted garlic with this super simple method. Roasting mellows the sharp, pungent bite of raw garlic into a creamy, nutty, almost caramel-like flavor that’s perfect for spreading, mashing, or mixing into countless dishes.
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Once you try roasted garlic, you’ll never go back to the raw stuff for many recipes. It’s easy to make, fills your kitchen with the most irresistible aroma, and stores beautifully for quick use throughout the week.
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This foolproof recipe requires just two ingredients — garlic heads and olive oil — and delivers restaurant-quality results at home.
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Prep time: 5 minutes
Cook time: 30 minutes
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WHAT YOU DO:
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1 Preheat the oven to 400°F/Gas6/204°C.
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2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
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3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake in a hot oven for 30-35 minutes, or until the cloves feel soft when pressed.
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4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
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Eat as is (we love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
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