Today I come to you with a quick, one-photo recipe for oven-roasted garlic. My original plan was to publish it as a part of an upcoming post, however, after spreading it on a piece of bread (with a little bit of salt and pepper), I decided that it should be shared as a recipe in and of itself. The 40 minutes in the oven transforms the already delicious garlic cloves into such a creamy, sweet paste that I just couldn’t get enough of it. All of a sudden, a new door of possibilities opened up for me. Since then, I have been using this decadent oven-roasted garlic in my salad dressings, dips, soups, etc. – substituting it in pretty much anything that calls for raw garlic. As a result, I know I will be referring to this recipe quite a lot in the days to come. So here it goes…
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Yield: 5
- 5 large heads of garlic
- 5 teaspoons of olive oil
- Salt and pepper
- Pre-heat oven to 400 degrees.
- Peel away the loose outer (paper-y) layers of each garlic bulb.
- Slice 1/4-inch off top of each garlic head.
- Drizzle each with one teaspoon of olive oil making sure that each clove is covered in olive oil. Lightly sprinkle with salt and pepper.
- Wrap each bulb tightly with aluminum foil. Place on a baking sheet.
- Bake for 40-45 minutes or until the cloves are lightly browned.
- Let it cool slightly. Remove garlic from foil and press on the bottom of each clove to get it out of its paper.
You can store peeled garlic in an airtight container up to 2 weeks. I usually drizzle it lightly with a little bit of olive oil so that it will keep its moisture and will be ready whenever I want to use it.