A classic soup for a cold day just got a makeover. Your inner child will…
There is nothing better in the world than a bulb of roasted garlic on the side of any plate. Learn how easy it is to enhance your recipes by adding these warm and toasty cloves.
I have yet to meet a person who did not like garlic. Let alone a person who didn’t drool over roasted garlic. As much as bread and butter is a go to comfort, I would trade any plate of butter for toasty, creamy heads of garlic.
It’s also hard to find a recipe that’s not better with garlic. Most recipes that NEED garlic are even better when it’s added after it’s been roasted. Look, whatever garlic fantasies you have, you have to make it perfectly. Garlic so perfect that you’re tempted to eat it straight out of the oven without bread…(I’m not even ashamed to say that that happens often.)
Roasted garlic is a sexy accompaniment on your cheese board or nestled next to steak. It might not be as sexy when paired with a date night kiss…but I’m not complaining. Its smooth and rich taste keeps well in the fridge and boosts a lot of recipes. I use this in soups, dips and even the smooth, velvety mashed cauliflower that is the star to holiday dinners.
Garlic not only flavors your food but is great for your body. I read articles such as this Healthline article to feel even better about eating it more often than not. It’s not a crazy high calorie food, its flavorful and you know you’re doing right by your body when eating it. Roasting it makes it easier to consume and breaks down the sour bitterness that you would get if you at a clove whole…. (I’ve done it…purely for research).
Being Italian, garlic is just a natural condiment and overall kitchen aroma that we struggle to live without. A lot of my recipes (as I think most recipes can agree) thrive with added garlic. We grew it growing up, and I buy it and prepare it so many ways, but I assure you this is the best. I most likely will rant and rave over this kitchen staple throughout my postings…and if you don’t believe or agree with me…just try it.
Try in my:
On top of PIZZA
- 2 tablespoons olive oil extra virgin
- 4 heads garlic whole
- salt & pepper to taste
- Preheat oven to 400°
- Drizzle oil onto the center of a medium-large piece of foil.
- Take each head of garlic and carefully trim off at least 1/4" of the top. Cut from the pointed side, not the base where there are roots.
- Place the cut side down on the oil and rub around. Do this with all the heads and then place them side by side together. Wrap the foil around the garlic heads so they are completely sealed.
- Place in the oven for 35-45 minutes. Carefully remove, keep wrapped and let cool while wrapped for 5-10 minutes. Sprinkle with salt and pepper if desired.
- Don’t cut too much off the top. You will waste most of the clove and you want a bulky clove for long roasting
- Oil is key for a nice color in roasting. Trust me, I have used non stick cooking spray but the finish is never the same. The oil doesn’t make this a fattening recipe. It helps it cook better and adds flavor when using a robust olive oil.
- Tightly wrap the heads in foil. Open roasting will burn and make the garlic bitter. Plus, it won’t soften the whole clove that’ll allow for a smooth texture.
- High heats allow for more toasty flavors vs. low heats steam the cloves. It’ll still work ok, but it will discolor and lose that nutty flavor.
- Bottom line…add oil, wrap tightly, cook on high heat for 35-45 minutes…that’s really it.
- Meatballs and Meatloaf
- On top of steaks, chicken, seafood and roasted vegetables
- Mixed in scrambled eggs
- Tomato sauces
- Any sauces
- Tossed in warm (or cold) pasta
- After being squeezed, use the flesh for boiling in homemade chicken stock
- Smear on toasted bread
- Blend in hummus
- ….Eat straight….again, I heard it from a friend….