How To: Roasting Garlic
When fresh, garlic is an assertive and savory herb. Once roasted, garlic unlocks a warm, mellow sweetness—perfect for giving a robust edge to your favorite recipes. We show you how, but also give you some ideas for using it in your kitchen.
Even die-hard garlic fans must admit the pungent herb can be a bit overwhelming at times. Its robust, nearly piquant, flavor is fitting for many sauces, pastas, dressings, pizzas... well, the possibilities are endless. But sometimes the smooth, mellow flavor of roasted garlic is the answer. Still intensely flavorful, roasted garlic is a subtler addition to many recipes. Since it softens to a near-paste consistency, roasted garlic is perfect to mash with beans or potatoes, layer atop bruschetta or crostini, add to your favorite pasta sauce recipes or mix with butter to season vegetables, meats and seafood.
How to Roast (by Head)
- Preheat your oven to 400˚F.
- Cut 1/4 inch off the top of the garlic head to expose the tips of the cloves. Make sure all cloves are snipped for easy squeezing once roasted.
- Place the bulb on a piece of foil and drizzle with a little extra virgin olive oil. Rub the oil on the tips to be sure they don't dry out.
- Tightly close the foil around the bulb and roast until it softens and becomes golden with a sweet smell, about 45 minutes to an hour.
- Allow the garlic too cool for about 10 minutes before squeezing out the garlic paste.