← The Kitchen · Prep-Ahead
Roasted Garlic Bulbs
From The Kitchen
Roasting turns sharp raw garlic into something sweet, mellow and soft enough to spread with a knife. I roast a few heads at once and keep them in the fridge, they melt into dressings, hummus and mashed potatoes, smooth onto warm bread, or go straight onto a board to squeeze and share.
Ingredients
- 4 whole heads of garlic
- 2 to 3 tablespoons extra virgin olive oil
- A few sprigs of thyme or rosemary (optional)
- Sea salt
Method
- Heat the oven to 400°F.
- Slice about ¼ inch off the tops of the garlic heads to expose the cloves.
- Set them on a piece of parchment paper (not foil), drizzle generously with olive oil, season with salt, and tuck in the herbs. Fold the parchment loosely over the top, or cover a small parchment-lined dish.
- Roast 40 minutes, until the cloves are golden and completely soft when pressed.
- Let cool, then squeeze the cloves out of their skins, or set the whole heads on the board and let everyone squeeze their own.
Storage: Refrigerate in an airtight container for up to 1 week.
Gina's tip
Parchment, not foil, I keep aluminum away from hot, oily food. Roast extra: the cloves keep about a week in the fridge (lovely stored under a little olive oil) and freeze beautifully. Stir them into a vinaigrette, hummus, or the roasted-garlic vinegar.
I hope this one finds a place in your kitchen as it has in mine. Enjoy!
Gina