Welcome to Day 2 of Alberta Co-op Basics Week! Today we’re making roasted garlic, a simple kitchen staple that can take your cooking to the next level. Eaten alone, spread on a slice of baguette, used in place or raw garlic in a vinaigrette or mixed into Cauliflower Mash, the distinct flavor never fails to elevate a meal. The roasting process transforms garlic from crunchy, pungent and spicy into a gentler, sweeter, creamy condiment you’ll never want to be without in you kitchen.
This recipe is not recommended for people who dislike their homes smelling AMAZING.
For Basic Roasted Garlic:
Peel papery outer skins from garlic, leaving just enough to hold the head together. Cut off the very tops of each bulb, exposing the cloves.
Oil and sprinkle broth into an oven proof dish. Add garlic, cut sides up. Drizzle bulbs with olive oil. Top with sprigs of fresh herbs for extra flavor, if desired.
Cover dish with lid or foil and place in oven.
After 35 minutes, check for doneness. Garlic cloves should be soft to the touch, and easily squeeze loose from their skins. You may continue roasting to desired caramelization, but be careful not to burn!
When done, remove from dish and cool. Serve whole, or squeeze cloves from papery skins into a dish. They will last a couple weeks in the fridge or 3 months in the freezer when stored in an airtight container.
For Slow Roasted Garlic:
Bake for 45 minutes, remove lid/foil, and bake 30 minutes more.
Proceed with step 6 above.
- Try using a muffin tin to make large batches! I have an old, crusty beat up one I use for this purpose. Grease the tin, then place broth and a head of garlic in each cup, drizzle with oil, top with herb sprigs, cover with foil, and roast as above.
- For small batches, use a toaster oven.
- For super slow roasted garlic, use a slow cooker. Place peeled and topped garlic bulbs in squares of foil, drizzle with oil, and cook on Low for 5-6 hours.
- Take advantage of an already hot oven by tossing in some garlic to roast! Wrap in foil as in the slow cooker tip, then tuck in along side you casseroles, roasting chicken, etc. Don't do this while baking sweet dishes, though, unless you like your brownies to have a hint of garlic!
- Individual cloves may be roasted, as well. I always toss in any loose ones that have built up in my garlic storage basket, as well as any that fall off during the peeling/ topping process.