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Roasted Garlic in the oven creates a sweet, spreadable paste to use on your dinner rolls, in dips, pasta and more! If you’ve never Roasted Garlic, you’re in for a treat! This would be a perfect partner to my made-from-scratch Dinner Rolls for your Thanksgiving table.
Why Roast Garlic?
Why roast garlic you might be asking yourself? Well, roasting garlic concentrates the sugars, which transforms it into a sweet caramelized, spreadable, buttery texture, with deep complex flavors, removing all the sharpness, pungency and bite. For many, raw garlic isn’t easily digestible. Roasting it makes it easier to digest for many people. It adds so much flavor to dips, pastas and even as a spread.
How to Roast Garlic
For full recipe details, see the printable recipe card down below. Here is what you can expect when roasting garlic:
Preheat Oven + Prep Foil
Preheat oven. Create an aluminum foil packet large enough to enclose garlic bulbs completely.
Prep Garlic
Slice 1/4 inch or so off the top of the garlic bulbs to reveal cloves. Place bulbs in an aluminum packet and place in a small oven safe dish.
Drizzle Oil Over Garlic Bulbs
Drizzle oil over the top of the garlic bulbs allowing oil to drip in between cloves. Season with salt & pepper to taste.
Roast in Preheated Oven
Close aluminum foil tent and roast for 45-50 minutes.
Open top of the aluminum foil tent and continue to roast for another 10-15 minutes or until top of garlic bulb is browned.
Remove From Bulb + Enjoy How You Wish
Garnish with fresh thyme, if desired
Squeeze garlic or dig cloves out with a small fork and enjoy warm!
Storing Roasted Garlic
Place cooled, peeled roasted garlic cloves in an airtight container. Cover the cloves in olive oil. They should be completely covered and submerged. Cover with container lid and store in the fridge. Roasted garlic will keep for up to 2 weeks in the fridge if submerged in oil. Why add oil? Olive oil is a natural preservative. It prevents the garlic from spoiling by isolating it from air. Think of it as a way to seal the roasted garlic. DO NOT store roasted garlic in olive oil at room temperature. This provides perfect conditions for producing botulism.
To Freeze– Once the roasted garlic has cooled, peel off the skins. Arrange the garlic cloves on a baking sheet and freeze. Once frozen, you can transfer the cloves to a freezer-safe container or bag and freeze. Roasted garlic will freeze well for 2-3 months.
Love Roasted Vegetables? Give These Recipes a Try…
- Roasted Root Vegetables
- Roasted Brussels Sprouts
- Roasted Acorn Squash
- Roasted Green Beans
- Seriously Amazing Roasted Red Pepper Pasta
- Roasted Potatoes
- Roasted Jalapeño Queso
Add Roasted Garlic to any dish you wish to deepen the flavor! Have a great day, friends! 🙂
Roasted Garlic
Ingredients
- 2 bulbs garlic
- 1 tbsp olive oil
- salt & pepper to taste
- thyme fresh, for garnish
Instructions
- Preheat oven to 400° F and create an aluminum foil packet large enough to enclose garlic bulbs completely.
- Slice 1/4 inch or so off the top of the garlic bulbs to reveal cloves
- Place bulbs in an aluminum packet and place in a small oven safe dish
- Drizzle oil over the top of the garlic bulbs allowing oil to drip in between cloves
- Season with salt & pepper to taste
- Close aluminum foil tent
- Roast for 45-50 minutes
- Open top of the aluminum foil tent and continue to roast for another 10-15 minutes or until top of garlic bulb is brown
- Garnish with fresh thyme, if desired
- Squeeze garlic or dig cloves out with a small fork and enjoy warm!
LAUREN! Love this post. Ive been going this for years to add to my Italian and smear into Prime rib roasts before cooking. One tip… i add a bit of water to bottom of aluminum foil tent before evoo. S&P, then close up. A bit of self steaming seems to help soften it up to a mush. And the cloves pop right out after cooling down a bit.