Tag Archives: olive oil

The Great Garlic – How to Roast it!

30 Jul roasted garlic

I don’t remember a time in my life when garlic wasn’t incorporated into the daily dinner menu in some shape or form.  Well, OK – during my pregnancies, garlic made me gag – but that’s a totally different story.  Other than that, this amazing bulb has been chopped, diced, sauteed, smashed, pureed, and used in every way possible in our family.  My parents claim garlic’s powerhouse antioxidant properties have benefited their health.  With all the research done on garlic’s medicinal virtues, my mom might be right.  However, we also just love the taste of garlic as an herb that greatly enhances the flavor of food.

roasted garlic

Roasted Garlic – pick fresh, firm bulbs

When I first started roasting garlic many years ago, it was for the garlic mashed potatoes we made every year during the holidays.  Since then, so many reasons to roast my garlic.  It is super easy and so versatile!  First, pick out a firm, fresh head of garlic – larger is better, as it will shrink a bit while roasting.

roasted garlic

Roasted Garlic – hello, antioxidants!

Next, use a good, sharp knife and carefully slice your bulb in half, across the middle.  Generously drizzle both halves with good olive oil and sprinkle with salt over each half.  Close the garlic bulb back together, seal up completely in foil, and roast in oven or toaster oven at 400F for 1 hour.

roasted garlic

Roasted Garlic – amp up the flavor of sauces, spreads, and countless savory dishes.

DONE!  Not too many good things are easier than that.  Pop out the soft roasted cloves and use in whatever way you like.  I already mentioned using mine in our family favorite roasted garlic mashed potatoes.  I also mash up roasted garlic to make roasted garlic mayo and roasted garlic butter.  I love including chopped roasted garlic in pizzas and pastas.  You probably have some delicious ideas of your own.  Here’s to using our imagination and getting more out of The Great Garlic.   Happy garlic roasting!

Source:  Chew Out Loud