Roasted garlic is one of my favorite side dishes to serve no matter the theme of the dinner. From my experience, most people have not tried it, and some may even be apprehensive at the thought of eating an entire clove of garlic in one bite. However this is almost something entirely different. By roasting the garlic in the oven low and slow you end up with an almost sweet, savory piece of garlic that just melts in your mouth.
It is actually quite hard to describe the taste of roasted garlic to those that haven’t had it before, but you should definitely give it a shot. It’s not like garlic is expensive so if you don’t like it just throw it out. If you do like it then I’m going to guess you’ll start making it for many gatherings to come.
Roasted Garlic Ingredients
- 1 bulb Garlic
- 1 tsp Olive Oil
- 1 pinch Salt
Roasted Garlic Instructions
- Take the clove of garlic and a sharp knife. Cut about 1/4 to 1/3 from the top of the bulb so that part of the individual cloves are exposed. You do not need to remove the garlic paper, and in fact it’s better to leave it on. This will protect the ‘meat’ while it is in the oven.
- Drizzle on the olive oil and use your finger to rub it into the cracks making sure all the clove faces are coated. Then sprinkle a bit of salt over the bulb.
- Place on a sheet pan and in an oven that has been pre-heated to 170 degrees Celsius for 45 to 55 minutes, or until the top of the garlic looks like it has started to caramelize. When eating the roasted garlic you can cut out the cloves with a tine of a fork, or just use your fingers to break away the paper.
Notes
While it is baking in the oven you may notice that some liquid is coming out of the garlic at the top. This is just the moisture that is being pulled out due to the heat and the salt, but it will not evaporate. Rather it will form a sort of caramelized layer on top which is so delicious. If you see this, just know that it is not burning.
This recipe is just for 1 person, or a single bulb, but of course if you are going to do this you’ll want to scale it up. I do one bulb per person which I make this for dinner parties, plus a bunch extra so I can have more. I find that this roasted garlic dish will last a few days in the fridge covered.
Roasted Garlic
Ingredients
- 1 bulb Garlic
- 1 tso Olive Oil
- 1 pinch Salt
Instructions
- Take the clove of garlic and a sharp knife. Cut about 1/4 to 1/3 from the top of the bulb so that part of the individual cloves are exposed. You do not need to remove the garlic paper, and in fact it’s better to leave it on. This will protect the ‘meat’ while it is in the oven.
- Drizzle on the olive oil and use your finger to rub it into the cracks making sure all the clove faces are coated. Then sprinkle a bit of salt over the bulb.
- Place on a sheet pan and in an oven that has been pre-heated to 170 degrees Celsius for 45 to 55 minutes, or until the top of the garlic looks like it has started to caramelize. When eating the roasted garlic you can cut out the cloves with a tine of a fork, or just use your fingers to break away the paper.
