Use roasted garlic in mashed potatoes, on pizza, in dips and soups and salad dressings. Smash on a piece of toast, toss with roasted vegetables. Roasted garlic can also replace fresh garlic in most recipes for a more caramelized + mild flavor.
VIBES: Snoh Aalegra “Charlottesville 9200 Pt II”
- 1 or more whole heads of garlic
- olive oil
- salt + pepper
Heat the oven to 400°F: Set a rack in the middle position.
Peel (most of) the paper off the garlic: Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
Trim the top off the head of garlic: Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
Drizzle with olive oil: Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
Wrap in foil and bake: Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.
Begin checking the garlic: After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
Use or store the garlic: Let the garlic cool slightly, and then serve. Press on the bottom of a clove to push it out of its paper. Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months.