Have you ever had something that tasted really great so you assumed it was hard to do, then you found out just how simple it was and wondered why the heck you never did it earlier? Yeah, roasted garlic is one of those things. You don’t need anything fancy even though you’ll find ceramic garlic roasters. LOL, you don’t need fancy. A piece of tin foil will do just fine.
Roasting the garlic takes most of the bite out of it and makes it creamy, spreadable and very mild. Almost a sweet garlicky flavor. Garlic is hella cheap so you can get several heads for about a buck. Cheap and easy. Get a bunch of garlic heads, come home roast them all at once, and you’ll be set for a while to use it in recipes.
I made artisan bread and spread the slices with the garlic and dipped them in olive oil and spices. I spread it on sandwiches instead of mayo, rubbed it on a flatbread when I made a pizza, tossed pasta noodles in it with a little olive oil. Use it anywhere that you’d use garlic to give things just a milder garlic flavor.
Easy Roasted Garlic
- Whole heads of garlic, with skin intact
- Non-Stick Spray
- Aluminum Foil
Preheat your oven to 400 degrees. Slice the top off of each of the whole garlic heads just enough to expose the tops of the cloves inside. Place the heads on a piece of aluminum foil. Spray lightly with non-stick spray (or drizzle with olive oil). Wrap the heads in the foil. Bake at 400 degrees for about 30 – 35 minutes until they are golden brown and mushy looking.
It’s really that simple. Use as many heads of garlic as you like. Just slice the tops, spray with non-stick spray, wrap in foil, and bake. The leftovers store really well in the fridge. I just popped them out of the papery skins and wrapped the cloves in the same piece of foil I used for baking.
You’ll wonder why you never tried it before, but then you’ll never want to stop.