Kitchen Tips: How to make roasted garlic

By | June 25, 2012

Roasted garlic is one of those things — once you start making it, you’ll find yourself putting it in everything.

It’s great in dips and spreads, sandwiches, pasta salads, mashed potatoes, omelets, or smashed onto a piece of toast. So easy to get along with, this roasted garlic.

Plus, it only takes a minute to prepare, if you roast the garlic as a head instead of as individual cloves.

I prefer to take the slightly longer route by slicing off the ends and peeling away the skin of each clove so I can be sure they’re all fresh. (I’ve seen some nasty cloves in my day and wouldn’t want to roast those unknowingly.)

Roasting anything brings out its deepest flavor. That’s why we all love roasted potatoes, roasted carrots, roasted butternut squash, roasted red peppers, roasted eggplant and zucchini

And roasted garlic is no exception. Stick it in the oven for 45-ish minutes, and magic happens.


3 Comments

Miriam @ Overtime Cook on June 25, 2012 at 10:44 pm.

Looks great! I love garlic.

Reply

Yiska Ben Avraham on June 26, 2012 at 2:02 pm.

What would happen if you used another type of oil?

Reply

Tali Simon on June 26, 2012 at 10:49 pm.

Canola oil would work just as well since it’s so neutral and works for roasting, sauteeing, and frying. People tend to prefer olive oil for something like this, but canola is a good (cheaper) alternative.

Grapeseed oil and sesame oil might be nice, too (haven’t tried them on this myself, though).

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