Most of us recognize that garlic is great in all shapes and forms. Today I want to give you another shape/form - Roasted Garlic. Garlic that has been roasted off in a low (under 300 degree) oven for about 45 minutes changes its taste and texture dramatically.
The firm cloves take on a soft, almost buttery texture and a golden brown color. But that's not all. The flavor becomes much more mild and sweet, and while it retains that garlic taste, it mellows enough to eat even straight. I use roasted garlic straight on just bread, and in a number of recipes as an ingredient. In this quick cooking video, as well as in the write up below, I show you how to cook it.
To Make Roasted Garlic
- Cut a full garlic bulb in half so you have the top and bottom as two pieces
- Place the two halves on aluminum foil and drizzle a good amount of olive oil over the top
- Season with salt and pepper
- Wrap up the foil to fully enclose the garlic and put in a 250 – 300 degree oven for about 45 minutes
- Check the garlic at 45 minutes, you’re looking for a soft texture, and a golden brown color. If it’s not there, let it cook for longer.
- Take the garlic out of the oven and let it cool. If you squeeze the cloves the soft garlic will easily come out, and use can use as a spread or an ingredient