Roasted garlic is a glorious way to flavor dips, veggies, potatoes, steaks and salad dressing or to just slather on French bread. There are so many delicious ways to enjoy it! As you can see, I have mentioned it many times around here but have never shared in an official manner how to make it. So here you go, a how to on roasted garlic. You’re welcome.
And I have an amazing recipe later in the week using it so make sure to watch out for it. You won’t be sorry.
First, cut off a bit of the top of the garlic to expose the cloves, drizzle with olive oil and season with kosher salt.
Wrap it up tight and roast in the oven.
After 45 minutes, you have this. And your kitchen will smell like sweet, nutty garlic. Try to contain the excitement.
After it has cooled, squeeze out the garlic (making sure to keep the olive oil too) and smash it up.
This stuff is seriously amazing.
- 1 bulb garlic
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- Preheat oven to 425 degrees F. Lay out a square of foil. Slice off top of garlic (not the root end) so that the bulbs are exposed. Place on foil and drizzle with olive oil and season with kosher salt. Wrap bulb tightly and cook for 45 minutes.
- Remove from oven and carefully open the foil. Let cool slightly then squeeze from the bottom to remove roasted garlic.