Can we also quickly talk about the crazy amazing transformation that roasted garlic takes on? I have realized that roasted garlic does two things, adds an extra amazing flavor to food than regular garlic and it's easier to deal with. I still only use roasted garlic for that special occasion or recipe and not all the time but I don't know why. It's so easy to do and the garlic cloves pop right out! I love garlic ... I feel like some meals are almost offensive because I use so much garlic, but that doesn't happen when you roast it. The strong garlic flavor mellows out into something ... well, truly magical!
If you want to make someone's mouth water when they walk through the door ... don't make cookies, simply roast garlic and their appetite will double upon arrival!
How to Roast Garlic
- Preheat oven at 400º.
- Cut the top of the garlic bulb off exposing the cloves.
- Peel away the extra, flaky out layer of the bulb.
- Place the bulb on a sheet of aluminum foil and drizzle the top with olive oil.
- Wrap up the bulb and put in the oven for 35-45 minutes depending on the size of your bulb. The garlic is ready when the cloves are nicely caramelized and the center clove is soft and mushy.
- The garlic only takes a little while to cool. When ready, simply press from the bottom of the bulb and squeeze out the cloves.