Roasted Garlic
Raw garlic has a sharp, biting presence that disappears once it spends time in a hot oven. What remains is a mellow, sweet, and buttery spread that changes the character of bread, sauces, or soups.
Choosing the right head
Look for heads that feel firm and heavy, without sprouting green stems. The tighter the skin, the easier it is to manage once roasted.
- aluminum foil
- chef's knife
- baking sheet
What goes in.
- 1 headgarlic
- 1 tbspolive oil
- pinchkosher salt
Seal it tight
Wrapping the garlic in foil traps the moisture, essentially steaming the cloves in their own skins so they soften completely without burning.
The method.
Prepare the head
Peel away the papery outer layers of the garlic skin until the individual cloves are exposed, but keep the head intact. Use a sharp knife to slice about a quarter-inch off the top of the cloves.
Season
Place the head cut-side up on a square of foil. Drizzle the oil over the exposed cloves, ensuring it trickles down into the crevices. Sprinkle with salt.
Wrap and roast
Bring the foil edges together and twist to create a sealed pouch. Place it on a baking sheet and roast at 400°F for 40 to 45 minutes.
Check for doneness
Carefully open the foil. The cloves should be deeply golden and soft enough to lose their shape if pressed with a fork.
Other turns to take.
Herb-Infused
Tuck a sprig of fresh rosemary or thyme inside the foil pouch before sealing to lightly scent the oil.
Balsamic Glazed
Add a few drops of balsamic vinegar along with the olive oil for a deeper, slightly acidic edge.
When it doesn't go to plan.
To extract the cloves, let the head cool for ten minutes, then gently squeeze the bottom; the softened garlic will slide out of the skins.
Store cooled roasted garlic cloves in a small jar covered in olive oil in the refrigerator for up to one week.
Do not discard the oil left in the foil; it is infused with garlic and adds depth to salad dressings or pasta.
The ones that keep coming up.
Can I roast individual cloves instead of the whole head?
Yes, but they cook much faster. Wrap them in a smaller pouch and check them after 20 minutes to prevent them from drying out.
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