Do you love the sweet buttery flavor of roasted garlic? Learn how to roast garlic at home and you'll be able to enjoy this delectable (and healthy!) treat whenever you like.
Cut off the top of a whole head of garlic, so the individual cloves are exposed, and drizzle with 1 tablespoon olive oil. If desired, sprinkle with salt.
Wrap tightly with foil (see note) and place on a baking sheet. Roast for 50 to 60 minutes or until softened and golden brown.
Cool slightly until you can handle the garlic. Separate the head into cloves. With your fingers, squeeze from the bottom of the clove to remove the paste. Alternatively, if you want whole cloves, carefully peel off the outer layer from each clove.
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Notes
You may use parchment paper instead of aluminum foil if you prefer. Place the garlic on a square of parchment paper and gather up the edges. Tie the gathered edges with butcher's twine (kitchen string).
To save time and energy, roast multiple heads of garlic at once. If you have the oven on for something else, you can roast garlic at the same time.
Storage Suggestions: Whole roasted garlic cloves can be stored in the fridge for up to a week. Peel them and put into a small jar. Cover the cloves with olive oil, put the cover on the jar, and refrigerate. The USDA recommends that they be used within a week, or frozen. Roasted garlic can be frozen for several months. Thaw in the refrigerator.
If you mash the garlic cloves, put the garlic paste in a small container, cover with a thin layer of oil, and refrigerate. To freeze, I like to use a small ice cube try. Put a tablespoon or so of the garlic paste in each compartment, freeze until firm, then transfer to a freezer safe container. Garlic paste thaws quickly.