Roasted garlic has a nice mellow garlic flavor, not the sharp bitter flavor of fresh garlic. Roasted garlic cloves turn into soft spreadable garlic that is easily pushed out of the garlic head. I use it multiple ways – in mashed potatoes, mixed with mayo for a bread spread, into pasta dishes or rubbed onto meat before roasting or grilling. Or mix into softened butter with fresh herbs for a new spread.
It’s so easy to do. All you need is a head of garlic, some olive oil and a bit of tin foil.
I often do it when I have something else in the oven, but I also use my countertop Our Place Wonder Oven (my husband calls it my “Easy Bake Oven”). I don’t have a lot of open counter space, and this one is only about foot square. Perfect for a quick bake, roast, or broil of a small dish for just two of us. I use it practically every day in one way or another. It roasts, toasts, reheats, broils, bakes, (my favorite) air fry’s! It’s very easy to use with turn knobs, and it comes in pretty colors! Plus it has steam infusion, which works to keep foods moist, and helps prevent drying out.
Right now, in November 2023, Our Place is having a sale!
Roasting garlic is a simple procedure with only 4 steps:
- Cut the head off the top of a head of garlic
- Place on a bit of tin foil and pour on some olive oil – I use 1-2 tsp., no measuring just pour some on
- Wrap up the foil and squeeze shut at the top
- Roast/bake at 400 F for 35-45 minutes, depending on the size of the garlic bulb
That’s it – you’re done and ready to squeeze the roasted cloves out to cook with.
Oh the smell of warm roasted garlic!
It’s all I can do to wait to use it. If I had a loaf of bread coming out of the oven now, I’d be cutting a slice and smearing on the garlic and butter.
Open, then squeeze the bottom of the bulb to push our the roasted cloves, and either use immediately or refrigerate for up to 3 days. Over 3 days & the garlic paste will start to dry out. Or freeze in a small zip lock bag (air removed) or with a food saver that sucks the air out. You can also mix with some olive oil and freeze in an ice cube tray. Silicon ice cubes trays make popping out cubes easy – I use them for eggs whites as well. Then use one frozen oil cube to saute or roast vegetables.
