Garlic is one ingredient that I put in almost every single dish that I make. Roasted garlic has an entirely different flavor and texture than garlic that is raw or sautéed. Roasted garlic has a creamy texture and a sweeter taste due to the natural sugars caramelizing. It is delicious spread on a piece of crusty bread, blended into creamy soups, added into mashed potatoes…there are endless possibilities.
1. SLICE OFF THE TOP
Slice off the very top of the garlic bulb so that the cloves are exposed. I peeled off a few of the papery layers that started to pull away once it was cut.
2. DRIZZLE WITH OLIVE OIL
Place your garlic bulb on a piece of tin foil. Drizzle the bulb of garlic with a good quality olive oil. About a tablespoon is enough, just eyeball it. You want as much olive oil as possible to get into the pockets with the cloves of garlic. If some of the ends up on the outside of the bulb, that’s ok.
3. COOK FOR 45 MINUTES
Wrap the foil around the bulb of garlic and place it on a baking sheet. Bake in a 400º oven for 45 minutes. Let it cool before unwrapping the foil. Press on the bottom of a clove to push it out. Roasted garlic can be refrigerated for up to 2 weeks.