If only I could share with you an aroma…the smell of garlic roasting in my oven, to be precise. LOVE in my oven!!
Today I’m about to share a very simple tip that many of you may already know about and possibly even do on the regular. I am almost embarrassed to admit I only discovered this easy technique in the past year. Roasted garlic!! It’s so insanely easy and not only does it fill your house with a wonderful scent, it adds great flavor to so many different recipes.
Roast your own garlic by taking a whole garlic clove (or a couple at a time) and after removing the flakiest outer part of the garlic, you slice off the top to expose the heads. Place the garlic on a large piece of aluminum foil and pour 1-2 tbsp of olive oil over the garlic, rubbing it into the heads a bit. Sprinkle a dash of pepper and salt on top and close up the aluminum foil.
Pop those babies in the oven for about 40 minutes and voila! Roasted garlic. The smell is wonderful.
To remove the individual cloves, use your thumb and forefinger to gently apply pressure at the base of the garlic and the cloves will pop out. They are nice and soft so you can easily mince them for a recipe.
Roasted garlic is actually easier for your body to digest than raw garlic, so you can even eat the garlic cloves on their own. I typically roast 1-2 heads of garlic every other week and keep them in the fridge for use in various recipes, such as my easy roasted garlic hummus or in a garlic butter pasta.
I guarantee once you roast garlic once you’ll be doing it on the regular.Print
How to roast garlic to add to recipes or keep the vampires away and enjoy it on its own!
- 1–2 whole heads of garlic
- 1–2 tbsp olive oil
- Pinch of salt and pepper
- Preheat oven to 400 and place a large piece of aluminum foil on a baking sheet
- Slice off the top of the garlic so the bulbs are exposed
- Place each garlic head on the top of the aluminum foil and drizzle the olive oil over the top, rubbing the oil into the exposed area a bit
- Sprinkle with pinch of salt and pepper
- Wrap the foil tightly around the garlic and place into the oven for 40 minutes, or until tender
- Remove the garlic from the oven, and allow to cool for 10 minutes
- Use your thumb and forefinger to gently squeeze the base of the garlic to pop out the individual cloves
- Use in your chosen recipe, or store in the fridge in an airtight container for up to one week
I’ve only ever roasted 2 whole cloves at a time, so you may want to increase the cook time by about 5-10 minutes if you’re roasting a large amount.