Don’t you just love the smell of garlic cooking? Or roasting? The strong, earthy aroma of promised deliciousness ahead…
I needed to roast garlic for an upcoming post (see post releasing Thursday night) and decided to share this super simple recipe for Roasted Garlic in Olive Oil with our readers. Just in case…
Roasted garlic has such a mellow flavor, belying the pungent flavor of raw garlic or even slightly sautéed garlic. And, it’s so versatile! You can add it to sauces, potatoes, soups, pasta and smear it on warm or toasted bread. Have you ever had roasted garlic smeared on toasted or grilled bread? You don’t even need to use butter! So, it’s even diet-friendly as a butter substitute!
Side Note: don’t you just love my little owl tray? Got it at Target. They have such great stuff – I gotta stay out of that store! Temptation around every corner…
I was at Target recently because I needed to return a cookbook I bought a few weeks ago. It was The Pioneer Woman’s latest cookbook, a glorious book filled with fabulous pictures and, of course, recipes. But, the one I bought had 8 pages upside-down! Can you imagine what the publisher must be going through if a whole bunch of those books had pages upside-down? What a nightmare!
Anyway, back to the Roasted Garlic in Olive Oil…
Choose as many whole garlic bulbs as you need for your recipe. Peel off the loose outer papery layers. I just placed them in this little Le Creuset baking dish to see if they would fit! I thought it might be perfect for this task.
Back to the cutting board: slice off the top of each bulb with a knife. If more of the exterior skin becomes loose from slicing off the top, remove those outer layers, too.
Put the trimmed garlic in any oven-safe baking dish. They don’t have to be snug, like this picture suggests.
Drizzle each garlic bulb with olive oil. I keep olive oil and canola oil in these squeeze bottles. It makes it so easy to pour just the right amount and not accidentally pour more!
Cover tightly with aluminum foil. Or…
If you are just roasting one, place it in the middle of a square of aluminum foil, cover with olive oil and then twist it up to make a little package. Or, if you prefer to do each of your garlic bulbs that way (for example, if you are having a party and want people to be able to easily have their own garlic bulb), make them all in little garlic bulb packets!
Place in a preheated 400 degree oven and bake for 45 to 50 minutes until nicely browned.
Allow to cool until you can handle them without burning yourself. See the ones bursting from the bulb? They can’t wait to get out!
You can use a small spoon or cocktail fork (the mini kind, like you get with those mini dessert glasses they make these days) or you can use the caveman approach (my preferred method) and just squeeze them out all at once using your fingers!
Here’s the recipe:
- 1 or more whole heads of garlic
- Squeeze of olive oil
- Preheat the oven to 400 degrees.
- Peel the outer papery skin from the garlic bulb, leaving the cloves intact.
- Trim the top off the garlic bulb with a sharp knife.
- Place on baking dish or a square of aluminum foil (about a 10-inch square).
- Drizzle with olive oil.
- Cover baking dish tightly with aluminum foil or if making individual packets, just bring the 4 corners together and twist to secure.
- Bake for 45 to 50 minutes until nicely browned.
- Allow to cool before handling.