Roasting garlic is such an easy way to fill your home with that “been cooking all day” aroma and it really has a multitude of uses. Not only does roasted garlic add a depth of flavor to dishes it also carries some serious health benefits.
How to roast garlic:
Preheat your oven to 400 degrees and get your garlic ready by cutting off the tops. You can tell right where to cut by simply feeling along the outside of the bulb, you want to take about 1/4 inch off the top to open each clove. Get a pan ready with a piece of aluminum foil and bunch it up a bit so it can help keep your bulbs upright. Drizzle the tops with extra virgin olive oil about one teaspoon per bulb and roast for forty minutes.
You can see that each clove is clearly open, but that very little went to waste.
The cloves of garlic will almost fry in the EVOO while it roasts which causes them to bubble up a bit, it’s totally natural so don’t panic and pull them out early. Roasted garlic will soften to a spreadable consistency making it perfect for garlic bread or to blend into sauces.
Storing your roasted garlic:
Now that we have multiple bulbs of roasted garlic, where do we go from here? Safety is key, proper food storage is how we prevent introducing unnecessary toxins into our bodies so this is the most important step.
Roasted garlic can be stored in an airtight container, submerged in oil, in the refrigerator for no longer than one week. However, you can also freeze roasted garlic in two different ways. The first being in whole cloves by squeezing them out onto a baking sheet and freezing for one hour before transferring to a freezer-safe container. Another option is to blend all the cloves into a paste, scoop into teaspoon-sized dollops on a baking sheet, again freezing for one hour before transferring to a freezer-safe container.
I hope you enjoyed this week’s little bonus post, and as always, thank you for reading.