Roasted Garlic
Roasted garlic is the result of slow-cooking whole heads of garlic in oil until the cloves transform from sharp and pungent into a spreadable, mellow paste. By slicing the very tops off the heads to expose the cloves, you create a chimney that allows the steam to escape and the sugars to caramelize into a deep, jammy sweetness.
Pick your heads carefully
Choose heads that feel heavy for their size and have tight, papery skins. If the cloves look shriveled or have sprouted green bits, skip them.
- Sharp chef's knife
- Small roasting dish or muffin tin
- Aluminum foil
What goes in.
- 4whole heads of garlic
- 2 tbspneutral oil or olive oil
- to tastekosher salt
Encapsulate for tenderness
Wrapping the garlic tightly in foil is non-negotiable. It creates a small oven within an oven, ensuring the cloves steam in their own oils rather than drying out.
The method.
Prepare the heads
Preheat your oven to 400°F (200°C). Peel away the outermost, papery layers of the garlic, but keep the head intact. Slice about 1/4 inch off the top of the head so the cloves are exposed.
Season and wrap
Place the heads on a piece of foil. Drizzle the oil over the exposed cloves, letting it soak down into the gaps. Sprinkle lightly with salt. Fold the foil up and over the garlic, sealing it into a tight packet.
Roast
Set the packet in the roasting dish and cook for 40 to 45 minutes. The garlic is ready when the cloves are golden brown and soft enough to lose their shape when pressed.
Cool and extract
Let the packet sit for 10 minutes until cool enough to handle. Use your thumb to squeeze the base of each clove; the soft, caramelized center will pop right out of the skin.
Other turns to take.
Herb-Infused
Tuck a sprig of fresh rosemary or thyme inside the foil packet before sealing.
Balsamic Glazed
Add a teaspoon of balsamic vinegar to the exposed cloves before roasting for a darker, deeper profile.
When it doesn't go to plan.
Smear the soft cloves onto crusty bread or stir them into softened butter for an immediate compound butter.
Don't throw away the papery skins; they can be added to a stock pot for depth.
If you have extra, store the peeled cloves covered in oil in the refrigerator for up to one week.
The ones that keep coming up.
How do I know if I have overcooked it?
If the cloves turn dark brown or black, they will taste bitter. You are looking for a soft, honey-gold color.
Can I roast just one clove?
It is best to roast by the head. Individual cloves will dry out and burn far too quickly.
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