Roasted Garlic transforms whole garlic heads into silky, caramelized cloves you squeeze straight from the skin. Use the mellow, nutty paste on crusty bread, mixed into mashed potatoes, stirred into pasta, or spread on apple slices for an unexpected sweet-savory snack.
Prep Time: 5 mins • Cook Time: 1 hr • Total Time: 1 hr 5 mins • Yield: about 15 squeezable cloves • Servings: 15 (small spreads)
Ingredients
- 10 medium heads garlic
- 3 tablespoons olive oil
(Optionally sprinkle with sea salt and black pepper)
Directions
Step 1
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Step 2
Trim the stems off each head of garlic so the tips of the cloves are exposed. Arrange heads on the prepared baking sheet.
Step 3
Drizzle each head with olive oil, letting some oil penetrate into the exposed cloves. If you like, sprinkle a pinch of sea salt and freshly ground black pepper.
Step 4
Roast in the preheated oven 40 minutes to 1 hour, until cloves are soft and golden and easily squeeze out of their skins.
Step 5
Remove from oven and cool slightly. To serve, press the base of each clove to squeeze the soft garlic paste out of its papery skin.
Cook’s Note
- For sweeter, deeper flavor, roast at 375°F (190°C) for 60–70 minutes.
- If cloves brown too quickly, tent with foil.
- Use roasted garlic as a spread, or whisk into salad dressings and vinaigrettes for depth.
How to Store
Store heads refrigerated in an airtight container for up to 1 week. For longer storage, squeeze roasted cloves into a freezer bag in portions (1–2 tbsp each) and freeze up to 3 months. Thaw in fridge before using.
Nutrition Facts (per serving ~1 clove)
Calories 80 • Total Fat 3g • Saturated Fat 0g • Sodium 6mg • Carbohydrate 12g • Fiber 1g • Protein 2g