How to Roast Garlic
…then several weeks fly by, you don’t get to cooking like you thought you might, and you wind up with a mesh bag full of feathery paper and soft, rotten bulbs. Boo.
My answer to this dilemma? Roast the hell out of that garlic. That’s right, today we’re talking how to roast garlic. It’s a wonderful magic trick, super quick and easy, & does a lot of cool things like:
1.) Roasting garlic gives it a soft, creamy, spreadable texture (which is great healthy alternative to mayo or other calorie-heavy dressings or spreads)
2.) Roasted garlic tastes SO different than raw garlic; there’s no bite – it’s sweet and creamy, with a smokey quality.
3.) Best of all, roasting garlic cuts down on waste because you typically use it faster and it lasts a long time in the fridge. I usually roast at least 6-8 bulbs as soon as I buy a package so I’ve got it handy right away!
INGREDIENTS + GEAR:
- Whole Garlic Bulbs (As many as you want)
- Olive oil -OR- Coconut Oil
- Tin foil
- Preheat your oven to 400°
- Pour your oil (if you’re using coconut you will have to melt it first) out into a bowl — or ridged plate if you want to do this mass-production style
- Slice the entire bulb horizontally, so about 1/4 of the top is removed, exposing most of the individual cloves (if you don’t want to toss these tiny tips of the cloves, you can use them immediately in whatever you’re making for dinner that night, but they are kind of a bitch to peel.)
- Place your garlic bulb upside down into the oil so the exposed cloves can soak up the oil and let them sit for 5 minutes or so (if you walk away to do something else, it’s totally fine for it to sit for awhile)
- Then, place the bulbs oil-side up on a piece of tin foil, wrap it up like a big ol’ garlicky Hershey’s kiss & pop it in the oven for about 20-25 minutes, or until you start to smell it!
As I mentioned above – roasted garlic is super easy to use.
If you want to use the cloves individually, they pop out easily with a butter knife, or you can add the whole bulb to a large dish by turning upside down and squeezing it like a short, fat tube of toothpaste. Enjoy! 🙂
Questions on how to roast garlic or what to use it on?
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