In the Kitchen

How to Roast Garlic

July 9, 2015

Roasted garlic was the star of many a meal in my apartment last week, after I received three heads in my CSA box, and today I’m going to give you my top secret (not actually secret at all) recipe. If you’ve never roasted garlic before then you, my friend, are in for a treat!

Start by hacking off the pointy tip of each head like so. The idea is expose the top of each of the cloves.

Cut Garlic

Swipe a bit of oil on the bottom of your roasting pan, then arrange your cloves, root side down in the pan. No need to peel the head or cut off the roots. It’s all groovy.

Next, drizzle some olive oil over the top, making sure to get some in and around all the cloves. Sprinkle a little salt and pepper on there. I prefer to use sea salt or kosher salt, but feel free to use whatever your heart tells you. I’m a firm advocate of following your heart, especially in culinary matters.

Ready to Roast

Almost ready! All that’s left now is to cover your roasting pan with aluminum foil and pop it into a 375 degree oven for 45 minutes.

Voila! Roasted garlic. Easy as pie. Easier, actually. None of those pesky pie crusts to mess with.

Roasty Toasty Garlic

To get to the ooey gooey melted deliciousness that was once a humble garlic clove, grab the head at the base and give it a good squeeze. The cloves should pop right out. What you do with them next is only limited by your imagination. May I suggest a hearty roasted garlic and potato soup? Perhaps a pasta sauce with a secret garlicky surprise? Whatever you choose, I bet you won’t be disappointed.

Happy roasting!

 

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