Roasted Garlic

Name: Roasted Garlic
Total time: 3600 s
Yield: 1 serving
Cuisine: American
Ingredients: Whole garlic bulbs; Extra Virgin Olive Oil; Salt / pepper to taste

Kimberly Rodney @cook_113315033

Davenport Iowa

Roasted Garlic has a sweeter, richer flavor than raw garlic and a creamy texture.

Kimberly Rodney @cook_113315033

Davenport Iowa

Roasted Garlic has a sweeter, richer flavor than raw garlic and a creamy texture.

Saved

Ingredients

1 hour

1 serving

Whole garlic bulbs
Extra Virgin Olive Oil
Salt / pepper to taste

Saved

Steps

1 hour

1

Remove any excess and loose outer, papery skin from each garlic bulb.
The garlic skin holds the cloves together, so do not remove too much of it.
2

Slice about ¼-½” off the pointed top of each garlic bulb, revealing the raw cloves.
3

Arrange the garlic heads, cut side up, on a large piece of aluminum foil placed inside a small roasting pan or dish and nestle them together tightly so that they hold each other up. Drizzle the cut side of each head lightly with some olive oil, then sprinkle each head with salt and freshly-ground black pepper.
4

Tent the aluminum foil over the heads of garlic and ensure that it is sealed well so that the garlic is able to steam. Basically, you are creating a foil packet in which the garlic head can steam and roast.
5

Roast the garlic at 400 degrees for about 30 to 60 minutes or until the garlic cloves are tender and golden brown.
6

If you prefer more intense caramelized roasted garlic with a stronger, concentrated flavor, open the foil tent about halfway through the roasting process.
7

Once the garlic is cool enough to handle, squeeze out all the roasted cloves and use or store. This way, it will be ready to use in a pinch and squeezing out the garlic cloves is much easier to do when the garlic is still warm.