Roasted Garlic Bulbs
Roasted garlic transforms pungent, sharp cloves into spreadable, mellow nuggets by slow-roasting them in their skins until the interior turns into a golden, custard-like paste. You simply slice the top off the bulb, drizzle with oil, wrap it in foil, and let the oven do the work until the cloves are tender enough to squeeze out.
Size and patience matter here.
Choose firm bulbs with tight, papery skins. If you rush the temperature, the exterior will burn before the center reaches that necessary, buttery consistency.
- Sharp chef's knife
- Aluminum foil
- Baking sheet
What goes in.
- 4 wholegarlic bulbs
- 2 tbspolive oil
- pinchkosher salt
Seal tight
The foil packet acts as a pressure vessel. Creating a complete, airtight seal allows the garlic to steam in its own moisture, preventing the cloves from drying out or turning into hard chips.
The method.
Prepare the bulbs
Peel away the outer, papery layers of the garlic, but keep the bulb intact. Slice the top quarter-inch off the bulb to expose the tips of every clove.
Season and wrap
Place the bulbs on a sheet of foil. Drizzle the oil over the exposed clove tops, ensuring it trickles down into the center. Sprinkle with salt.
Roast
Bring the edges of the foil up and twist them together to form a sealed pouch. Set on a baking sheet and roast at 400°F (200°C) for 40 to 45 minutes.
Check and cool
The garlic is ready when the cloves look deep golden and give easily under a gentle press. Let them sit in the foil for 10 minutes before handling.
Other turns to take.
Herbed Infusion
Tuck a sprig of fresh rosemary or thyme inside the foil packet before sealing to perfume the oil.
When it doesn't go to plan.
Use a muffin tin if you want to keep the bulbs upright and prevent them from tipping over in the oven.
If the cloves aren't soft after 45 minutes, check your oven calibration; they should be as soft as room-temperature butter.
Squeeze the roasted cloves into a small jar and cover with oil to keep in the refrigerator for up to one week.
The ones that keep coming up.
Can I roast just one bulb?
Yes, but it is rarely worth the energy consumption. Roast several at once; the leftovers are shelf-stable in oil or can be frozen for months.
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