If feeling:
lonely, bored, restless, hungry, smell deprived, sleep deprived, cold, greedy, kooky, crazy, cabin fevery, sun deprived, snow deprived, sullen, extraordinary, sluggish or spicy…
Might I suggest turning up the oven and roasting a bulb of garlic?
Hello, garlic.
I’m gonna chop your head off and put oil in your brains.
Salt and pepper. Salt and pepper. Salt and pepper. Salt and pepper and paper.
Wrap it up. Tie it up.
I used parchment paper and a kitchen string. If you want to use foil… you totally should. I was out. I got creative.
When roasted, garlic turn into something sweet, aromatic, creamy, spreadable and utterly dream worthy. Your breath will still me an absolute nightmare… but just deal with it.
I hid my freshly roasted garlic in between butter and mashed avocado on this (burnt) toast. I didn’t need the butter or the avocado… but I like layers of delicious. I also like burnt toast.
How to Roast Garlic
Makes: one head of garlic
1 head of garlic
about 2 tablespoons olive oil
about 1/2 teaspoon coarse sea salt
about 1/4 teaspoon ground black pepper
Place a rack in the center of the oven and preheat to 400 degrees F. Place a baking sheet in the oven as the oven preheats.
If your garlic head is covered in several layers of white skin, peal off a few layers. Keep several layers around to hold the head together. With a sharp knife, cut the top off the head of garlic exposing a bit of each each clove of garlic.
Place garlic head in a piece of foil or parchment paper. Drizzle olive oil on top. Top with a generous sprinkling of salt and pepper. Seal the foil around the garlic or parchment paper. If using parchment paper, use a kitchen string to seal the little package.
Place on the pan in the oven and roast for 30 to 40 minutes, or until completely tender when poked with a fork or knife.
Allow to cool slightly before spreading on toast or adding to pasta. It’s delicious.
Alice
Roasted garlic is dangerous! …because I always eat too much and end up smelling like a garlic clove for days…
Love you Joy!
Linda Rickert
Roasted garlic is great and sooo easy to make. We use a roaster but have also done them on the grill in tin foil. Green garlic is another way to eat garlic earlier in the spring. It is like green onion and scallions but with a garlicky flavor. You can use it on a salad, in soups or anything you would use regular garlic in.
Rickertville Farm. rickertville.com
Brooke
Many, many, super-big thanks for the roasted garlic post. I’m making a roasted garlic/carrot/potato mash for Thanksgiving, and your pictures/words of encouragement make me 10x more excited than I was before. :)
Christine
Thanks! Love the humor and my garlic is now roasting in the oven! : )
CharleneL
Great tutorial! Would you be able to roast gardic that was already out of the “head” such as pre peeled garlic? Also, I’m trying a garlic cupcake recipe which calls for roasted garlic. Should I still add salt & pepper to the garlic in the roasting process? Thanks a bunch!
Cndlou
Just found your site this evening… as I was roasting garlic (to go over my baked potato) in my lil toaster oven…. I cant wait to roast the entire bulb and enjoy! Thank you!
Diana
Hello, love your blog. When I roast several garlic heads, I usually use my muffin tin or tins depending on how many I’m roasting. It keeps the heads upright and I never have to worry about my garlic falling over. Diana
Shelley
Your post was fabulous! I love to cook and found a man 3 and 1/2 years ago who will eat whatever I make. He has been requesting roasted garlic (long, long time) I finally got the nerve up to taste it at a restaurant and love it. Today I googled it and found you. You are so creative with your writing that it forced me to use my sweeties garlic roasting dish and pop one in the oven! Wish me luck, thank you!!
Shelley