Roasted garlic is one of the greatest accompaniments to almost anything.
You can add this sweet and mellow flavor to butter, vegetables, as a spread on a sandwich, in side dishes, pasta, sauces, the sky is the limit with this easy way to roast them.
Keep plenty on hand in the freezer, the taste is the same as fresh roasted and the texture is almost the same. Simply take them out of the bag, let them thaw a bit, or even cut up frozen and use.
How to Roast Garlic
Olive oil 1/2 – 1 tsp. per bulb
Optional: Use pre-peeled garlic cloves, following the same technique
Preheat oven to 425 degrees
To roast garlic, choose large heads. Cut the top off to expose the cloves (a serrated knife is best to do this). Make sure to cut off the top of each and every clove as shown here in steps.Place the head in a square of foil with the head facing up. Drizzle with olive oil.
Pull ends of oil up and crimp together tightly to form a package. Place on a baking sheet or on oven rack.Bake 30 minutes to 1 hour depending on amount of garlic bulbs being cooked, until golden brown.
Allow garlic to cool enough to handle. However if you wait too long, the cloves do not pop out as easily.Squeeze the soft clove or puree out of each section into a bowl. If using immediately,mash with fork to make a coarse puree; puree in food processor to make a smoother one, or use whole, all depending on your use.
If freezing, place in a zip lock bag and then in another for double layering. When using, allow to thaw and use as desired. It tastes the same and has almost the same texture as when freshly roasted.
If you use a lot of roasted garlic, or planning a large event, buy a large container of pre-peeled garlic cloves, spread them evenly on oil coated foil in a pan, cover the pan with foil and bake, stirring often till a golden brown.
Carrie’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2013
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