Roast garlic, if you haven’t tried it, is completely different in texture and flavor than in its raw state. Many rightfully equate garlic with a very pungent flavor, but roasted garlic has a delicious mellow nutty flavor. After roasting, the cooked garlic paste is squeezed from the papery head. It’s wonderful as a spread for bread or crackers, as well as used as an ingredient in recipes.
American garlic, with its white, papery skin and strong flavor is one of the most common varieties. Italian and Mexican varieties, both of which have pink- to purple-colored skins, are slightly milder-flavored.
Learn how to roast garlic with this incredibly easy method using simply olive oil and a bit of water. Once you try it, you’ll be hooked!
Roast Garlic Recipe
Preheat oven to 375 degrees F.
Remove as much of the paper from 2 whole heads of garlic as you can without breaking apart the cloves.
Pour the water in a small glass baking dish. Add the heads of garlic, root side down. Drizzle with 1 tablespoon olive oil.
Cover with aluminum foil or baking dish cover, and place in the oven. Baste with olive oil/water mixture after 30 minutes.
Bake until garlic is soft and easily pierced with a thin-bladed knife, about 1 hour total cooking time.
Squeeze cloves onto freshly baked bread or into a sealed, refrigerated container to be used within 3 days. Recipe may be easily multiplied for garlic freaks.
Quick recipe method: Spread individual unpeeled cloves (also called “toes”) evenly on a cookie sheet, drizzle with oil, and bake about 30 minutes, stirring occasionally, until soft.
Garlic Photo ©2021 MonikaM/FreeImages