Roasting Whole Garlic
Roasting whole garlic transforms aggressive, sharp cloves into a spreadable, mellow paste by caramelizing the natural sugars within the bulb. You simply slice the top off the head, drizzle with oil, wrap it in foil, and let the oven do the work until the cloves turn golden and soft.
Patience creates the sweetness.
Don't rush the oven temperature; if it's too hot, the skin will char before the center becomes creamy.
- baking sheet
- aluminum foil
- chef's knife
What goes in.
- 2 headswhole garlic
- 1 tbspolive oil
- pinchsea salt
Knowing when it's done
The garlic is ready when the cloves yield completely to gentle pressure. You should be able to squeeze the bottom of the bulb and have the paste slide out of the skin effortlessly.
The method.
Prepare the bulbs
Peel away the papery outer layers of the garlic head, but leave the bulb intact. Use a sharp knife to cut about a quarter-inch off the top of the head, exposing the tips of the individual cloves.
Season
Place each head on a square of aluminum foil. Drizzle the cut tops with olive oil, letting it seep down into the crevices. Sprinkle with a little salt.
Wrap and bake
Gather the edges of the foil and twist them together at the top to create a sealed pouch. Place on a baking sheet and roast at 400°F (200°C) for 40 to 45 minutes.
Cool and serve
Open the foil carefully to avoid the escaping steam. Let the garlic cool for a few minutes before squeezing the cloves out of their skins.
Other turns to take.
Herbed Oil
Toss a sprig of fresh rosemary or thyme into the foil pouch before sealing to infuse the garlic with woodsy aromatics.
When it doesn't go to plan.
Save the papery outer skins in a freezer bag to add to your next batch of vegetable stock.
If the garlic is very large, it may need an extra 10 minutes; trust the squeeze test over the timer.
Spread the finished paste onto toasted sourdough or whisk it into mayonnaise for an instant dip.
The ones that keep coming up.
Can I roast just one clove?
It is not recommended. The whole head protects the cloves from drying out; individual cloves will likely burn or turn bitter before they become creamy.