A long time ago I posted a photo of garlic I had just roasted and everyone loved the aroma.
So here is a photo essay to show how easy it is - half of the garlic roasted for this essay went into the mashed potatoes...YUM
I used my HP Photosmart 635 camera.
I decided to do this when my grocery store had a new batch of garlic for fifty cents for the package.
I decided to roast two bulbs together - slice off the top of the bulb trying to cut through all the cloves.
Make a foil pouch big enough to seal for roasting and place the garlic in it. Sprinkel it with olive oil. I use the olive oil with rosemary and the plain and add some herbs - just because my herbs are not dead yet. (Herbs are not necessary but if you want them toss them in.)
Seal the foil to make a pouch and toss it in the oven. I leave it there for about an hour at 350. I usually cook it the same time I'm doing a roast or baking potatoes or even a pie.
You can also do this on the BBQ and over a camp fire - you just have to watch so it doesn't burn.
When it done - soft if you squeeze it, take it out and open the pouch. Let it cool for about 10 minutes.
Don't let it get cold because then it gets sticky.
When cool enough to handle but not cold, pick up the bulb and squeeze from the bottom and the roasted cloves will pop out.
Now you have roasted garlic - add some salt and pepper (or not) and mash the cloves with a fork.
I added some of mine to potatoes and the rest is in the fridge. It's delicious on crackers (with cheese or not) on Italian bread, or any recipe or idea that calls for garlic.
Because this garlic is roasted it has twice the flavour. It is delicious.
If you roast garlic - what is your favorite way to use it?
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Comments: 84
Nice pictures to go with it too!
Thank you Marilyn!
I have always wanted to know how to do it, thanks!
I use it in mashed potatoes; in pizza sauce; on pizza; in steak/roast--make a slit and stuff one in; toss in pasta dishes; on bread in place of butter.
When I make extra---I always roast 3 at a time--I freeze them so I can use them later.
I don't roast it in the oven. I have a countertop electric garlic roaster. Kind of an excess, but it takes just 27 minutes, so fresh, roasted garlic is practical on a work night.
You can probably find one in a kitchen store if you are interested...I got mine online.
;-)
Kinda nice you guys can come down and get a deal now. One of my friends since junior high lives in Calgary...I know how painful it used to be when she came down to visit her parents.
Happy thanksgiving everyone!!
Cut the garlic the same way as you descibe above, place on a jelly roll pan to which you have added a thin film of olive oil.
Trim the ends of the butternut squash and cut in half, then in half again lenght-wise. TScoop out the seeds and fibers from the rounded part. Place the now clean rounded parts over the prepared garlic heads. Place the other two neck parts of the squash with the cut side down. Roast in 375 to 400 oven for about 25 minutes. If the squash is smaller, check it to make sure the squash doesn't burn.
Mix the squeezed cloves of garlic with the roasted butternut and mash...YUM!
but you make it sound easy, so i think i will try again.
I do have a clove left maybe I can still show you. It is the hugest I ever saw so far.
You don't even have to use it as a spread or in potatoes (which is excellent). I was eating it alone.
Did I mention: Delicious?
Enough 10 ratings will get me a publishing deal. Help!
Thanks for the wonderful recipe....now if I can bear not to eat it all before it gets put to use ;)
Thanks for sharing!!
Blessings,
Mary Mc
in pasta tossed with olive oil,butter hot pepper flakes ,romano or parmesian cheese
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This is such a neat way to roast
the garlic......I could almost smell
it as I looked at your pictures!
Thanks.
..
U wishing you laughter
yum this looks delicous : ]
I also if needing fast cooked on low heat with olive oil and spices wished[fresh]