For many cooks, roasted garlic is as much of a kitchen staple as a head of raw garlic. Roasted garlic bring an earthy sophistication to dishes. And the pungent smell of it cooking is almost reward enough for your efforts. Roasting mellows the garlic considerably. So, many people who cannot tolerate raw garlic can enjoy roasted garlic without any discomfort. One added convenience is that you can add roasted garlic when finishing a dish, allowing for last-minute adjustments without having to pull out a garlic press, a knife for mincing or a sauté pan. Just stir it in, or spread it like jam, garlic jam…
When cooking garlic heads alone, a toaster oven works perfect. Or, multi-task and add a garlic packet on a separate rack of your oven or grill when cooking other items. Just keep in mind that any other foods will pick up the aroma of roasting garlic. I usually roast several extra heads as they will keep refrigerated for a week either in their skins or out of the skins and covered in olive oil.
- Pre-heat oven to 400° F.
- Slice the top off each head of garlic to allow steam to escape from each clove.
- Place cloves on a pieces of heavy-duty aluminum foil.
- Drizzle the top of each head lightly with olive oil.
- Wrap the foil around the garlic heads (like a present!)
- Place foil-wrapped garlic into oven, toaster-oven or on a grill and let cook for 45 – 60 minutes. (Now, unwrap your present!)
- Remove the cloves by pinching the base of the cloves until each clove slips out of its skin.
- Use in soups, sauces, toss with vegetables or use as a spread. Store covered and refrigerated.