Roasted Garlic
Roasted garlic is made by exposing a whole head of garlic to steady, moderate heat until the cloves soften into a spreadable, golden paste. You cut the top off the bulb, drizzle it with oil, wrap it in foil, and roast it until the garlic is tender enough to be squeezed directly from the skin.
Watch the color, not just the clock
The goal is a mellow, sweet interior. If you leave it in too long and the cloves turn dark brown, the flavor will shift from sweet to bitter.
- Chef's knife
- Aluminum foil
- Baking sheet
What goes in.
- 1 wholehead of garlic
- 1 tspolive oil
Creating the Steam Pocket
Wrapping the bulb tightly in foil creates a micro-oven that steams the cloves in their own juices while they roast, ensuring a creamy, consistent texture.
The method.
Prepare the head
Preheat your oven to 400°F (200°C). Peel away the papery outer layers of the garlic bulb, but leave the skin holding the cloves together intact.
Expose the cloves
Use your knife to slice off the top quarter-inch of the head, exposing the tips of every clove inside.
Season and wrap
Place the bulb on a piece of aluminum foil. Drizzle the oil over the exposed cloves, letting it seep down into the cracks. Fold the foil up to create a sealed pouch.
Roast
Place the pouch on a baking sheet and roast for 40 to 45 minutes. The garlic is finished when a knife slips into the center of a clove with no resistance.
Other turns to take.
Herb-infused
Tuck a sprig of fresh rosemary or thyme inside the foil pouch before sealing to infuse the oil while the garlic roasts.
When it doesn't go to plan.
Squeeze the cloves out starting from the root end to get every bit of the softened garlic out of the skin.
Spread the roasted paste onto warm crusty bread or mix it into softened butter for a quick compound butter.
If roasting multiple heads at once, place them in a muffin tin rather than on a baking sheet to keep them upright.
The ones that keep coming up.
Can I store the leftovers?
Yes, store the roasted cloves in an airtight container in the refrigerator for up to five days, or freeze them for up to three months.
How do I know if it is undercooked?
If the center of the clove feels firm or waxy rather than soft and buttery, put it back in the oven for another ten minutes.
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