This little caramelly bundle is a kitchen workhorse. And one of the easiest ways to add some really good umami flavor to any dish. Creamy, rich, sweet, earthy, and there’s no hot or bitter bite. Roasted garlic is crazy simple to make and once the magical transformation is complete you’ll feel like some sort of awesome genius kitchen wizard.
Myth: peeling individual cloves will save you loads of time.
True. Sort of. Peeling the garlic beforehand will save about 10 minutes of baking time. But (unless you have a magic garlic peeling technique, do share) if you are roasting a large amount of garlic you will spend far more active time prepping. What I love about recipes like roasted garlic is that the magic happens in passive time. When it’s done and cool you simply pop the cloves out of their papery beds. If you really want to save time, buy pre-peeled garlic. The fridge life isn’t as long but the quality won’t be compromised.
Roasted Garlic is normally wrapped or covered with tinfoil during the bake. This helps to keep it from drying out or caramelizing too quickly and makes clean up a breeze. I recently needed to make some the evening before a shoot but had forgotten to grab foil. As not having the garlic roasted wasn’t an option, I decided to try a small round baking dish with a cast iron pan inverted over the top. It worked like a charm.
Many people roast their garlic in a 400° F or hot oven. This method works wonderfully and has a short bake time, 30-40 minutes. I like when garlic comes out buttery soft and sweet so most of the time I use a low oven and bake about one hour. It’s a good idea to bake the garlic in a baking dish. Even if you are using the foil method some oil might leak out and a dish is way easier to clean than the oven.
Roasted garlic can be stored in a container in the fridge for about a week. You can also freeze it in small freezer-safe bags or containers. It can also be stored in vinegar or wine in the fridge for longer periods of time but please do not store garlic or roasted garlic in oil at room temperature. This publication by Linda J. Harris can be very helpful in understanding food safety for garlic.
super sweet caramelly roasted garlic
- whole heads of garlic or peeled garlic cloves
- olive oil
Preheat the oven to 400° for 30-40 minute bake or 325° for 50-60 minute bake.
For whole heads of garlic
Cut the top ¼ to ½ inch off the heads to expose the tops of all cloves.
Place heads cut side up in the middle of a sheet of foil large enough to completely enclose garlic.
Drizzle with just enough olive oil to rub into the tops of the cloves, wrap tightly and bake in any baking dish according to oven temperature. Garlic will be a very pleasing golden color when done.
For peeled garlic cloves
Peel garlic cloves, place them on a sheet of foil, drizzle with oil, wrap the foil to enclose the cloves, and bake in a baking dish according to oven temperature.
Roasted garlic can be stored in a container in the fridge for about a week. If you make large quantities I recommend freezing it.