Roasted Garlic
Unlike sautéing, which enhances garlic’s aromatic bite, roasting garlic transforms it almost entirely, making it immensely soft and sweet, with a rich caramel color. It becomes ultra fragrant and easy to spread. Using roasted garlic is a simple way to add depth to dressings, sauces, dips and sides like mashed potatoes, grains and vegetables. Add it to your avocado toast or tuna sandwich for a little upgrade. Carefully peel the roasted garlic and refrigerate in a sealed container for up to two weeks or in the freezer for a month. Alternatively, you can squeeze the garlic out to use and store as a paste.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 3heads garlic
- 1tablespoon olive oil
- Salt
Instructions
Step 1
Heat the oven to 425 degrees. Cut about 1/2 inch off the top of the garlic heads to reveal a cross-cut of the cloves. Set each head cut-side up on a sheet of aluminum foil that’s large enough to wrap around the garlic. Drizzle with olive oil, sprinkle with about 1 teaspoon salt, and then fold the foil over to completely enclose the garlic, leaving a bit of space at the top to prevent the caramelized cloves from sticking to the foil.Step 2
Set the packet directly on the middle rack of the oven and roast until the garlic is very tender and caramelized. Depending on your oven, this could take 1 to 1 1/2 hours. Let cool slightly. If not using right away, transfer to an airtight container and refrigerate up to 2 weeks or freeze for up to 1 month.