Roasted Garlic
Roasted garlic is the result of slow-roasting whole heads of garlic until the cloves transform into a spreadable, golden paste. By exposing the cloves to steady heat in their own skins, you remove the harsh bite of raw garlic and replace it with a deep, mellow sweetness.
Pick the right head
Select heavy, tight heads that feel firm to the touch without any soft spots or sprouting green stems. The size of the bulb matters less than the freshness of the skin.
- chef's knife
- small baking dish or muffin tin
- aluminum foil
What goes in.
- 4whole heads of garlic
- 2 tbspolive oil
- to tasteflaky sea salt
Contain the heat
Wrapping the garlic tightly in foil is the essential step. It traps the moisture inside the skins, essentially braising the garlic in its own juices while the oven browns it.
The method.
Prepare the heads
Use a sharp knife to slice off the top 1/4 inch of the garlic head, exposing the tips of every clove inside. Peel away the loose, papery outer layers of the skin, but keep the head intact.
Season and wrap
Place the heads in a small baking dish. Drizzle the olive oil over the exposed cloves, ensuring it drips down into the crevices. Sprinkle with sea salt.
Roast
Cover the dish tightly with a piece of aluminum foil. Bake at 400°F (200°C) for 45 to 50 minutes. You will know it is done when the kitchen smells sweet rather than pungent and the cloves are visibly soft.
Extract
Let the garlic cool until you can handle it comfortably. Use your thumb to apply pressure to the bottom of each clove, popping the roasted pulp out of the papery skin.
Other turns to take.
Herb-infused
Tuck a sprig of fresh rosemary or thyme into the foil packet before sealing to lightly scent the oil.
Balsamic finish
Swap half the olive oil for a high-quality balsamic vinegar for a deeper, darker, and slightly acidic finish.
When it doesn't go to plan.
If you find the heads tipping over in the baking dish, use a muffin tin to keep them upright.
Store the leftover cloves in a small jar covered in olive oil in the refrigerator for up to one week.
Mash the cloves into softened butter for an immediate spread for warm bread.
The ones that keep coming up.
How do I know if I overcooked it?
If the garlic turns dark brown or black, it has likely gone too far and will taste bitter. You are looking for a deep, honey-gold hue.
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