Roasted Garlic

Roasted Garlic

Roasted garlic is one of my favourite flavours. It takes the spiciness out of garlic while enhancing the flavour and is excellent in sauces. Until recently, I had never roasted garlic. I knew that it wasn’t hard, but somehow it still seemed daunting. I am happy to report that it is amazingly simple and easy! I had absolutely nothing to be worried about. Below is how my momma suggested I roast the garlic, and it turned out wonderfully (I roasted 4 heads at once).


Start by cutting the tops of the garlic head’s off to expose all of the cloves inside (obviously the lower down you cut, the less garlic there is for you later). Cut the bottom root bit of the garlic just enough to level it when sitting (not off).

Place the garlic head on a piece of tinfoil cut side up and drizzle in 1-2 tbs of olive or canola oil. Wrap the tinfoil around the garlic to make a little pocket – this doesn’t need to be done elegantly, bunching it to ensure it is sealed will do just fine. Place on a baking sheet cut-side up (muffin tins also work if you are worried about it falling over).

Bake in the oven at 400F for 30-40 mins. Depending on the temperature of your oven (some ovens run hot, some run cold), this may take a little longer. To check, open the tinfoil pocket and see how the garlic is looking. If the garlic cloves are soft and caramel in colour, they are ready.

Once done, remove from oven and let cool with tinfoil pockets open. Once cool enough to handle, start peel away the layers of the skin or cut with a small pairing knife. Remove the cloves with a small dessert fork or your fingers. Place roasted garlic cloves in an air-tight container and discard skin.


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