Roasting garlic is easy!
I have found there are two ways of roasting garlic that are really easy.
This old-fashioned way is definitely easy but it takes 45 minutes! Too long if you ask me!
- Preheat your oven to 375ºF.
- Pick firm, fresh heads of garlic. Leave the papery skin on but cut off about ¼-½" of the pointed tip of the head.
- Drizzle with extra virgin olive oil over the cut end and sprinkle with salt and pepper if desired.
- If using a clay garlic roaster, place the oiled head into the roaster. If you don't have a roaster wrap the garlic in aluminum foil. Place in oven and roast for 45 minutes.
- When done and cool enough to handle pull off a clove and just squeeze out the yummy garlic!
New Faster Way
This new faster way takes only 27 minutes! Yes you read that correctly. 27 minutes. It uses an electric garlic roaster! Mine is called the Roasted Garlic Express. It is a wonderful little appliance. So simple to use!
- Use fresh firm heads of garlic. Remove most of the loose outer skins, leaving the head still intact.
- Carefully slice off about ¼-½" of the pointy tips as with the old-fashioned way.
- Pour about 3 tablespoons of olive oil and a little salt into the little round tray in the roaster and put garlic in cut side down. Tray holds 3 heads.
- Close the lid, press the button and 27 minutes later...Voila! Roasted garlic!
Either way you choose your house will smell incredible! The last time I made the garlic I must have made about 20 heads and they were all eaten that afternoon! They are delicious warm, spread on crusty italian bread, crackers or just eaten as is! Roasted garlic can be used in everything! Main dishes, appetizers, spreads, butter, mayonnaise...The possibilities are endless. And for those of you who are worried about garlic breath, don't be! There is no garlic breath involved here. When garlic is roasted the flavor mellows out and you don't get that strong taste in your mouth that lasts for days. Not that it's a bad thing! Coming from a true garlic lover, investing in this little appliance is worth it. You'll love it, I promise! If you want to read about the day my husband and I ate nothing but garlic and Prosecco one afternoon check out What's Cooking at the Genua's?
- Don't let those little tips you cut off the garlic go to waste. Just peel the skins away from them and store in a small airtight container in your fridge. Now you'll have chopped garlic when you need it!
- Store roasted garlic (if you have leftovers) in the refrigerator. It should keep 2-3 days