How to Roast Garlic in the Oven
Making roasted garlic is so easy in the oven! I do this weekly to add to my dinners! Make sure to try our roasted garlic mashed potatoes too, they are the best!
How to Roast a Bulb of Garlic
Roasted Garlic Goodness! Are you ready to unlock the magical flavor of roasted garlic? Here’s the deal – all you need is a head of garlic, and a tablespoon of olive oil, and some simple steps to follow.
First, preheat your oven to 350 degrees. Then, prep the garlic head(s) by removing the papery skin and cutting off the top of each head, exposing the cloves. Drizzle some olive oil over the cloves, wrap each head in foil, and bake for 55 minutes, or until the cloves are tender and creamy.
Storing Your Garlic Goodness! Once your roasted garlic is ready, you can store it in the fridge for up to a week. Simply refrigerate the entire head in an airtight container, or squeeze the cloves into a container, cover with a drizzle of olive oil, and refrigerate. Easy peasy!
Now that you’ve got your roasted garlic, it’s time to unleash its rich, nutty flavor in your favorite dishes! Spread it on crusty bread for a simple yet indulgent snack, or mash it into mashed potatoes for an extra boost of flavor.
You can also use roasted garlic as a sauce base for pasta, pizza, or veggies – just blend it with some olive oil, lemon juice, and herbs. And don’t forget to add it to your favorite soups, stews, or roasted vegetables for an added depth of flavor. The possibilities are endless, and your taste buds will thank you!
How to Roast Garlic in Oven
Ingredients
- 4 to 5 heads garlic
- 3 to 5 teaspoons olive oil
Instructions
- Preheat oven to 350 degrees.
- Remove paper-like skin from outside of garlic head, leaving cloves attached.
- Cut ¼ inch from the top (stem side of each garlic head, exposing the top of the cloves.)
- Pour olive oil over the top of the cloves.
- Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.
- Bake for 55 minutes or until the cloves are tender.
- To store, refrigerate the entire head in an airtight container or squeeze cloves into an airtight container, cover with a drizzle of olive oil, cover, and refrigerate for up to one week.
