on Nov 18, 2012, Updated Oct 01, 2021 9 Comments I use it in all sorts of things, but really – I love it just smeared on a chunky, buttery slice of toast just as much as anything. It does something majorly amazing to a good ol’ slice of buttered toast. If you’ve never tried it, do. You will be singing it’s praises for sure. But, I was surprised a while back when a friend of mine said she didn’t know how to roast garlic. A while later, she called to let me know that she was Publix’s biggest customer for garlic bulbs since she’d been by the store at least twice a week to replenish her supply for her new roasted garlic habit. Aren’t I a good friend? Anyway, so… I started thinking it might be something good to share as quick how-to with you guys, too. Here we go. First, preheat your oven to 400 degrees F as you lop off the top of the bulb with a knife about 1/4 inch down into the bulb. Be sure not the chop off the root end, but the top. Repeat for all the garlic bulbs that you’ll be roasting. I normally roast two or three at a time, depending on what recipe I’m preparing. Then, place the bulbs on a sheet of aluminum foil. You can also use parchment paper that is later gathered and tied with twine, but that is just way too much effort if you have aluminum foil on hand. It works perfectly. Next, you’ll drizzle about a tablespoon of olive oil over each of the bulbs on the cut end. Now, sprinkle liberally with salt, I like to use a sea salt, and freshly ground pepper. You’ll use about 1/2 teaspoon of both salt and pepper on each bulb. Wrap the aluminum foil around the garlic bulbs to form a packet of sorts to allow the garlic bulbs to steam as they roast. Place them in the over on a baking sheet for an hour. Remove from the oven and allow them to sit for about 3-5 minutes. Then, squeeze each of the bulbs at the root base to pop out each of the individual roasted garlic cloves and use them to your hearts content. And swoon a little. It’s allowed. Here’s the actual recipe you can print. Hope you find it handy. I love to use roasted garlic in place of raw garlic in tons of recipes for a sweeter garlic flavor. Do you like roasted garlic? Enjoy!Robyn xoxo
