07 Mar How to Roast Garlic
Garlic is a staple ingredient in most savory recipes – we use garlic in every single one of our Adult BYOB menus (Besides Cupcakes of course!).
Garlic is aromatic ingredient in the onion family and adds a level of flavor to any recipe. Garlic has a very strong flavor when consumed raw, roasting it is the best trick to mellow the flavor out for no-cook recipes. For example we use roasted garlic instead of raw in our Pesto (download our delicious Pesto recipe below). We roast our garlic to make flavored oils, add to sauces and use when we want just a touch of mild garlic flavor.
- Garlic can be roasted as the full head or it can be roasted as individual cloves depending on how much you need for your recipe.
- Garlic does not need to be peeled before roasting, but you want to remove the top of the cloves, this can be done to individual cloves or to the whole head of garlic.
- Place garlic onto a piece of foil (large enough to wrap garlic up fully). Drizzle with oil, about 1 tablespoon per head of garlic, and season with salt. You can add additional seasonings as well (pepper, dried herbs like oregano etc).
- Wrap garlic up in the foil, seal all sides well so no air can get in or out, this will help lock in the heat and evenly cook the garlic without burning it or losing any flavor.
- Bake Garlic in a 350 degree oven for 45-50 minutes, the longer it roasts the deeper the flavor and softer your garlic will get. Let garlic cool completely in sealed foil before opening the package. This will help with loosening the garlic from the paper.
- Once cooled, garlic will easily slide out of the paper peel, garlic can be used immediately or refrigerated in a sealed container for up to 3-4 days for freshness.