Roasted Garlic

By Snowy0wl

Ingredients

• Garlic
• Extra Vigetin Olive oil
• muffin pan

Details

Servings 1
Preparation time 5mins
Cooking time 35mins
Adapted from simplyrecipes.com

Preparation

Step 1

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Preheat the oven to 400°F.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Yeah, this is a real winner. A favorite of mine is to make a nice fresh pizza dough, stretch out personal size crusts, then bake. After baking, spread fresh roasted garlic on, sprinkle with parmesan cheese, crack a little fresh ground pepper, and drizzle some extra virgin olive oil. A delightful appetizer or late night snack in front of a movie. Yum!

We do this for Christmas dinner every year. We usually make about 4 heads and all of it always dissappears! You wouldn't want to eat with us if you don't like garlic. I love it mashed on bread.

I love this stuff spread on a slice of crusty bread and it makes a great hors deurve (sp).

This is great with brie cheese on crusty bread. Take a plate and heat it up in the oven. Get it hot enough so that when you place the brie on the plate it will soften and melt (not melt completely but just enough where the cheese is warmed through and is soft). Spread some of the cheese on a cracker and put a whole clove of garlic on top and enjoy.

Roasting naked cloves does not work as well. The outsides become tougher and don't yield quite the same effect. I tried it to add to twice baked potatos but it tended to shred instead of the creamy consistancy from roasting in the skins which is a lot like roasting in paper.

I LOVE this recipe, it makes an easy, simple, spread (and its also one that is hard to find on the internet). For those that may find straight garlic too strong, elephant garlic is an excelent substitute.

I roast garlic this way all the time, and it is great! It is not an overpowering garlic taste as one might imagine, and it is wonderful on crackers, or as an additive to sauces or dips...etc. I like it on a fresh French Stick. Oh, I'm getting hungry just thinking about it!

One of my favorite variations on roast garlic is to put peeled cloves (lots of them!) in a small ovenproof dish, cover w/ EVOO and slow roast them in a toaster oven until golden. If you then chill the whole thing down in the fridge, the oil firms up and you can mash the garlic w/ fork. Add a little salt and the spead is great on everything, lasts well and makes the best grilled cheese sandwiches (use it instead of the butter and keep the heat low).

Thank you for this great way to make roasted garlic. My bf and I are garlic lovers and this is the best method I've read so far. Can't wait to try it!

I'm not so sure about the relieving flatulance thing, clearly you've never been around my husband after eating garlic. Regardless, this is a must have, especially when it's warm and spread over fresh bread. My mom and I are garlic addicts and when we first learned how to roast garlic we were sold. Yum!!

Posted by: Heather on February 3, 2006 8:43 AM

I am new at this cooking thing and we love to add fresh garlic to our dishes. I am going to try this recipe today but, does anyone have a recipe for the garlic you mix with the oil and dip your bread in it? How do I get it crunchy? I believe I am looking for a recipe for toasted garlic. We have it in one of our local resturants and love it.

Could butter or margerine be used instead of EVOO? Cooking oils tend to make me a tad ill after consumption.

to toast Garlic, just heat a pan, add EVOO and saute until slightly brown. Don't over heat or let it burn otherwise it will get bitter.

This is awesome mixed in with plain couscous.

I love this recipe too. I've added it into bread when I bake it, and it is delicious. When I roast it though, the sides of the cloves always come out dark brown. Is there a way to prevent this? Thank you!

Roasted garlic is a favorite in our home also. I would like to share another tip: when cooking Pork tenderloin or roast, make small slits in un-cooked meet...insert roasted cloves, season and cook meat in usual manner. Excellent!

Last night I made lasagna for my hubby and my parents and served roasted garlic with the bread. They were flipping out and wanted to know how to do it. I was getting ready to email them directions when I decided to Google it. I found your directions (and another set that put WATER under the garlic - blasphemy!!) ... so I'm sending my parents your site. Thank you so much!!! Karin

My seven year old daughter and I just made this! I let her mash it up and then we added it to some melted butter and spread it on french bread! So yummy~we were fighting over the last piece! Great recipe and a fun thing to cook with my budding chef Libby!

This is wonderful. I use it instead of butter or margarine on a piece of crusty bread. Yum! I love garlic anyway, but I agree that this is a completely different flavour experience, and if anyone is afraid of the garlicky smell and taste, they need to actually try this, as it's difficult to explain how different it is. If you've ever eaten boiled garlic, (God help you, my mom used to just plunk a whole clove in the soup when I was little, and it's terrible) you might think this is the same, but it's not at all. You just have to try it to believe it. Thanks for the post.

My first time roasting garlic and I truly believe this is the best way to do it! Even my babies (2 year old boy and 10 month old girl) enjoyed it straight from the bulbs before I added them to our mashed potatoes! Thanks for the great roasting method!

Yum roasted garlic I love the smell! I made a roasted tomato soup last week and in place of onions I used roasted garlic and it was out of this world!

Yeah or simmer with milk on stovetop and use for mashed potatoes YUMMY

Nothing sticks due to the oil and it's slightly less tedious than wrapping each head in foil. I also find it easier to pour all the oil off and use it on whatever I'm cooking for the next few days.

This recipe is super convenient. I pick up between six and a dozen heads of garlic every other week or so and pop them straight in the over. Even though I'm a garlic addict (the mantra in our household is "there is no such thing as too much garlic!"), I very rarely use fresh garlic anymore. The roasted garlic has better flavor and in recipes which call for a stronger flavor I just throw in more cloves of roasted (which may even have extra health benefits since garlic is toted as one of the "new trends" in healthy cooking because roasted garlic is easier on the digestive tract plus you can eat way more of it).

Will melted butter work in place of olive oil? One thing I love more than roasted garlic is garlic butter sauce.

This is a great recipe, however, when I make it I tend to leave the garlic uncovered while roasting. Realistically, this recipe you have given is not roasted garlic - it's steamed garlic. The tin foil creates a chamber for it to steam, as opposed to roasting.

Try turning down the temperature a bit and not using tin foil. Spread the roasted garlic on toasted naan or french read crisps, add a tiny bit of red pepper jelly and a smidgen of feta cheese. Delicious!

I too roast garlic this way. It is great in any savory cream sauce, roast chicken, red gravy and almost anything I make for dinner. We are BIG garlic fans in my home.

Also add honey on top of the cloves before roasting. Its amazing and everyone will be asking for more.

This is certainly the easiest way to make roast garlic. The first time I tried it in an Australian Restaurant in HongKong, they served it with the side bread, I was so impressed that time and made it myself at home and it's wonderful.

This is a fabulous way to eat garlic. I roast mine stovetop on a pan. Just dry heat the individual cloves till the skin is somewhat burnt. Cool, peel and enjoy. This way it uses less gas and gets done quickly.

Roasted elephant garlic preferalby very mushy. With a slight small spread of goat cheese (Never thought I would eat that cheese, still wont eat it plain) on top small pieces of toasted bread or warmed pre done bread slices. WOW! That's what everyone in California was eating. Takes me back every time I make it. 30 in Jersey

This is also a great treat to make when camping. I peel the head, but don't cut the top off- will have to try that!- and wrap it in foil. Place it in the campfire, nestled in the glowing coals near the edge. Obviously, use tongs to remove the head from the fire. And voilà! Squeeze those babies out of the skins and eat them straight, or spread on bread, or....! Just divine!

This is great mashed with a fork on toasted french bread with a drizzle of olive oil and crumbled goat's cheese on top! I make it whenever I feel like snacking!

I just wanted to take a moment and add to the comments. WOW! Fantastic! That is the response from my family, I get every time I roast garlic this way.

Any hints on the best way to store it? I roasted 3 heads for future use and used a clean jar and poured the oil in to cover the cloves. When cooled put in the fridge.

If you do want to steam instead of roast adding some aromatics such as rosemary will add quite a oomph to the garlic. Great stuffed in pork chops.

Hey everyone! This stuff without salt is heart healthy! I have added it to my collection of heart healthy recipes because sometimes eating healthy is not fun! Teamed up with whole wheat baguette bread and salsa......Too "live" for!

SO yummy! I mixed this in with some butter, dried basil & garlic seasoning to make a spread. Put some on fresh baguette, tossed it in the oven. Served it with coconut curry crab. It was so delicious. I may even just spread the roasted garlic over the bread next time instead of mixing it in with butter.

I mixed the garlic with mash potatoes, except I like to add regular milk and some spices to the mash potato instead of butter or soar cream.

We roast a couple of heads of garlic - let them cool, then mash them up real well. Then we take hamburger (1/2 lb) and make 2 patties. We smear the roasted garlic spread on top of the first pattie, then put the 2nd pattie on top of the first. We then seal the edges together, encasing the roasted garlic between the two. Then we grill the burger like you would any other burger - but the taste is fantastic!

Posted by: Heather on July 29, 2009 1:39 AM

Thanks for the great tip. I roasted a couple of heads last night. I crushed the roasted cloves and added them to softened butter with a little olive oil. I spread it over bread sticks and baked them for about 15 min. The garlic and butter mixture gave the outside a nice crispy texture and the inside was really soft.

FOR ALL YOU GARLIC LOVERS: Roast 10-20 (or more) heads at a time, squeeze out all the goodness and freeze in dollups on a cookie sheet. Then put in a plastic bag and store in the freezer. Add to recipes as needed or thaw in microwave and enjoy!

I agree w/John - roasting at a lower temp caramelizes the sugars. Garlic has a tendency to get bitter at higher temps. I have one of those inexpensive terra cotta roasters with a glazed plate - and it works ok - as does foil - but I truly prefer my pottery roaster because it is bowl-shaped, glazed on the inside, and holds all the juices (plus it's gorgeous!). It has been fired at temps way higher than the oven, so there is no worry of it breaking. I have not tried adding water (as posted by Jennette), but it would definitely work with the pottery roaster. Once I had a couple dozen elephant garlic bulbs left from my garden (yes! that's a LOT!) and I spread them out on cookie sheets, lightly coated them with oil, & roasted them slowly for about an hour. Talk about sweet and mild! Then I mashed the garlic and spread it on trays and dehydrated it. It made Excellent garlic powder - easy to sprinkle on toast, mashed potatoes, or whatever.

I'm so happy to have stumbled across this! It's so easy and tasty. I hastily roasted a head of garlic, mashed the cloves, and added them to a cheese sauce for mac n' cheese. It turned out fantastic. :D

Roasting garlic is one of those things I can't remember quite how to do on the spur, and this site is the one I keep coming back too - it's the tip with the muffin tin that's so sweet. I love not getting any dishes dirty when I make this - thanks a million!

Wow, pretty amazing that this recipe was posted in 2006 and here I am looking it up in 2010. Still relevant, still delicious. Fall is in the air, and I wish I knew how to do a microwave version of this recipe...we only have 2 1/2 cloves. I don't feel right heating up the oven for that few, but I need them for an aioli I am making to go with artichoke hearts tonight!

I love garlic and love roasted garlic even more! I found this link while looking to confirm the roasting directions I remembered. I love to blend roasted garlic and butter (maybe blend in a little grated Parmesan and some parsley for color)and use as a spread for homemade garlic bread. Top with a little mozzarella to melt and YUM!

Love this! I do mass quantities and keep mashed roasted garlic in the refrigerator. Lately I've been adding it to mayonaise and spreading it on toasted bread when I make BLTs, and I mix it with a little mayo and Tobasco Chipotle sauce for dipping sauce for sweet potato fries...YUM!

You could roast pre-peeled garlic cloves if you submerged them in olive oil - a confit. They would of course be oilier, but still delicious. If you crush the garlic before cooking in oil, you can use the mixture in other dishes.

I love love love roasted garlic and this is the easiest way I've learned to do it! I love the muffin tin idea b/c oftentimes the bottoms of garlic are not flat so it takes some manipulating to get it to sit upright - but with the muffin tin there is no issue! One HUGE word of warning: Please please please be careful when storing roasted garlic with oil. There is a substantial risk of contracting a fatal form of botulism. While using just-roasted garlic is safe - make sure you don't keep it for more than a couple of days and never at room temp. The same is true for raw garlic stored in olive oil. It is the perfect breading ground for botulism spores that can be very deadly.

Hi Sherlene, very good question. The best way to store raw garlic is to keep it dry, in a cool, dark place, like a cupboard. The best way to store cooked garlic is in the refrigerator. It should last for several days. ~Elise

For pizza or crostini, I roast a couple of heads, let it cool then puree them with extra virgin or regular olive oil and a dash of salt. I then brush, pour, or use my hands to spread this over the crust then top normally. Adds a tremendous amount of flavor to store bought crusts.

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