- 1 blub garlic
- 1-2 tsp medium heat oil
- Sea salt, pinch
- Black pepper, pinch
- Preheat oven to 400 degrees F.
- Peel away the loose outer paper of the bulb and chop off the top ¼ inch, exposing the tops of the cloves.
- Drizzle the top of the bulb with oil and sprinkle with salt and pepper.
- Wrap the bulb in parchment lined aluminum foil and roast for about 40 minutes in oven.
- Check every 10 minutes until garlic is a deep caramelized brown and center cloves pierce easily with a fork.
Roasted garlic is just one of those techniques to have in your back pocket. It is really easy to make and packs such a flavor punch that can be used in any situation. Blend it into soups, hummus, sauces, dips, or dressings. It can also be stirred into mashed potatoes or eaten whole with chicken or in a caprese salad. You can also serve it with olives on a cheese and charcuterie board. Whatever your desire, the deeply roasted garlic flavor is always satisfying. And don’t believe what you hear, garlic makes for GREAT first date food. Because who wants to date someone who can’t handle a little garlic breath?
Another reason why I love roasting garlic is because all too often, I buy garlic for a recipe and only need one clove. Then what? It slowly rots away on the counter or I am stuck making and eating pesto for a month. Roasting a whole bulb (or even half a bulb) is an easy way to use the whole thing so to not throw it out later.