Perfect Roasted Garlic

Roasted Garlic

  • In addition to OR in place of fresh garlic wherever it’s called for, just up the ante when using roasted garlic exclusively.
  • Spread on crostini and top with some bruschetta
  • Make a mellow version of garlic bread
  • Add to mashed potatoes
  • Add to soups, sauces, and vinaigrette’s
  • Throw a few cloves into chili con carne
  • Use in fresh pesto
  • As a topping on pizza, especially a white pie
  • Go nuts!

Here’s a foolproof pictorial for perfect roasted gahlic:

I usually buy a sack of garlic from Costco and roast half the bag

Select heads that are in descent shape; peel off some of the outer paper

Now, using a serrated knife, cut off the tops

Add to a shallow Pyrex and drizzle generously with olive oil

Sprinkle generously with kosher salt and crushed black pepper

Cover with aluminum and bake in a 450F oven for 40mins – 1hr

I wasn’t kidding when I said perfect…

…now go make some!!

I’m going to let you in on a little secret….

…my absolute favorite thing to do with this roasted garlic is…

…make roasted garlic butter!

…it’s OMG! good…

start by combining room temperature butter (~2 sticks) with 2 heads of roasted garlic in a food processor or – if you have arms like Julia – mash it by hand…

…just squeeze the garlic out of its skin like toothpaste in a tube…

hit it with a little s&p and pulse until smooth…

…taste, gasp, shed a tear of joy…


…embrace that inner hedonist…

…spread it on some warm, crunchy, effin’ artisan bread…

…do a little dance, you just made magic happen…


4 responses to “Perfect Roasted Garlic

  1. How would you add cheese to this?

  2. Sounds great…I will definitely try! Can you advise how you store the roasted garlic? Thanks

    • Leave as is. I throw the whole roasted heads into a glass bowl, cover, and leave in bottom of fridge. When you’re ready to use just pull a clove off and squeeze out the goodness like a tube of toothpaste. They last a long time in fridge.

  3. Yum, I like roasted garlic and make it about the same way but at a lower temp. I’ll have to try the higher temp to get better caramelization, thanks for the tip.

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