How To Roast Whole Heads Of Garlic
Roasted garlic is as different from regular garlic as lightening is from lightening bugs to borrow a phrase from Mark Twain. Roasted garlic has a milder flavor than raw garlic. Roasted garlic tastes like garlic but is sweeter and more mellow because it caramelizes as it roasts.
Here’s an easy way to roast a whole batch of garlic and freeze it or refrigerate it briefly in olive oil so you can whip out tasty weeknight dishes in no time flat. Just grab a few roasted cloves and boom! That remarkable flavor is there with no hassle. Give it a try some weekend or evening while you’re in the kitchen anyway! You’ll be amazed by the mellow flavor it adds!
How To Roast Garlic In The Oven
- Choose plump, unblemished heads of garlic that are heavy for their size.
- Remove the outermost papery layers but do not peel.
- Slice off the top one-half inch or so to expose the tops of the cloves.
- Preheat your oven to 400 F.
- Place garlic cut side up on a piece of heavy-duty aluminum foil.
- Drizzle the top of the garlic with olive oil and sprinkle with salt and black pepper to taste.
- Pull up the sides of the aluminum foil to form a pouch, place it in a baking dish to catch drips, and roast for about 30 to 40 minutes, until the cloves are soft and golden brown. Larger heads may take longer.
- When the garlic is cool enough to handle, use a pick, cocktail fork, or your fingers to pull the cloves out of the head. Refrigerate or freeze promptly, within 2 hours of roasting, or 1 hour when the room is above 90°F.
How To Freeze The Garlic Cloves
Arrange the roasted garlic cloves on a parchment-covered sheet pan in a single layer and freeze promptly. When firm, transfer to an airtight freezer bag or container. Use within three months for best quality.
It’s easy to grab a few garlic cloves to use in a recipe. If you’re cooking with them, drop them right into the pan. For a dip or spread, thaw them in the refrigerator before mashing.
How To Store Roasted Garlic In Olive Oil
Place roasted garlic cloves in a clean container and cover completely with olive oil. You must refrigerate immediately at 40°F or below and use both the garlic and oil within four days of roasting, or freeze them. This is not a shelf-stable preserve. Cold olive oil may become cloudy or firm; that is normal.
Remove only the garlic and oil you need and keep the remainder refrigerated. Label the container with the roasting date. Use both within four days of that date; adding more oil does not extend the storage time. Freeze any extra promptly. These limits follow Oregon State Extension guidance for garlic in oil. Hint: I use my garlic press to mash the roasted cloves for my recipe quickly! Mine is like the green one in the picture; I love it!
You should plan to roast garlic often because it is so easy! One of my favorite ways to use roasted garlic is mashed potatoes, and I always add a little bit of the infused olive oil along with the butter! Delizioso! Here’s a wonderful post with 25 different ways to use roasted garlic!
Oven Roasted Garlic
Roast whole heads of garlic for mellow flavor, then use promptly, refrigerate briefly, or freeze. Yield varies with the number of heads.
Ingredients
- Whole heads of garlic, as many as needed
- Olive oil, enough to drizzle over the cut surfaces (plus more if storing in oil)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F. Choose fresh, plump heads of garlic that feel heavy for their size, with no damage, mold, or dried-out areas.
- Peel away the loose outer paper layers, leaving the heads and individual cloves intact.
- Cut about 1/2 inch from the top of each head to expose the cloves.
- Place the garlic cut-side up on a sheet of aluminum foil.
- Drizzle the exposed cloves with olive oil and use a pastry brush to spread it over the cut surfaces.
- Sprinkle with salt and freshly ground black pepper to taste.
- Fold the foil into a sealed packet and place it in a baking dish or skillet to catch any drips.
- Roast for about 30 to 40 minutes, until the cloves are soft and golden brown. Larger heads may need longer; use tenderness rather than the clock as your guide.
- For extra browning, carefully open the foil during the last few minutes, watching closely so the garlic does not burn.
- Let the garlic cool just enough to handle, then squeeze or pull the cloves from their skins. If not using immediately, refrigerate or freeze promptly, within 2 hours of roasting, or within 1 hour when the room is above 90°F.
- To freeze, arrange the cloves in a single layer on a parchment-lined tray and freeze promptly. Transfer to an airtight freezer container or bag and use within 3 months for best quality. Add frozen cloves directly to hot dishes, or thaw in the refrigerator.
- To store in oil, place the roasted cloves in a clean container, cover with olive oil, and refrigerate immediately at 40°F or below. Label with the date the garlic was roasted and use both garlic and oil within 4 days of that date, or freeze for longer storage. Do not store at room temperature, and do not keep topping up the oil to extend the storage time.
Notes
Olive oil may become cloudy or firm in the refrigerator; this is normal. Scoop out only the portion you need and keep the rest refrigerated. The four-day limit applies to both the garlic and the oil.
There Is More To Roasted Garlic Than Amazing Flavor
Roasted garlic adds mellow flavor to vegetables, spreads, soups, and sauces. Enjoy it as an ingredient in a varied diet, not as a treatment for a health condition.
Research summarized by the National Center for Complementary and Integrative Health suggests some garlic supplements may have small effects on cholesterol or blood pressure. That does not establish the same effects from a serving of roasted garlic.
Claims that roasted garlic cleans arteries, treats infections, strengthens bones, or improves brain function are not established. Its delicious flavor is reason enough to enjoy it!
We LOVE garlic! Here are some of our favorite recipes with garlic! Easy Sheet Pan Beer Bread With Roasted Garlic, Honey Soy Garlic Glazed Salmon, Garlic, Rosemary, And Olive Focaccia, and Elegant Marinated Asparagus. Watch for more! What is your favorite thing to do with garlic?
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