I have never been a fan of peeling raw garlic due to its sticky, messy nature and didn’t look forward to using it in recipes because of this. Well, that’s all changed ever since discovering just how easy oven-roasted garlic is to make and how insanely tasty it is! Roasting garlic transforms them, yielding cloves oozing with caramelly, gooey, lusciously sweet goodness that are so indescribably delicious, they can be eaten like candy! Seriously. Not to mention the mouth-watering, irresistible aroma that fills the air. Mmmm. 😋 They also provide some wonderful health benefits.
I’ve roasted garlic four times so far. The first two times, I experimented with roasting them in a small ramekin in my toaster oven by placing the garlic in a piece of parchment paper that I wrapped in tin foil, rather than having the garlic come in direct contact with the foil (even though several websites suggest the latter method). Still, even though there was no direct contact, using tin foil really bothered me because of the health issues with aluminum, so I opted to find a better way, and boy did I!
Notice in the photo above, there’s no tin foil in sight! (Yay, me! 🙌) I simply lined an inverted oven-safe glass lid with parchment paper, placed the oiled and seasoned garlic on top of that, and covered them with a Pyrex glass bowl allowing me to view their progress. (The glass lid is to contain the run-off oil, and the glass bowl also retains heat for more even roasting.) Pretty awesome, if I do say so myself.
Here’s a top view before going in the oven:
After roasting at 350ºF for 45 minutes, this is the end result:
For comparison purposes, this next photo is how they came out the previous time. Notice how they separated from their skins a little more. The only thing I did differently that time was place the parchment paper directly onto the baking pan (no glass underneath), which must have conducted more heat and caused them to separate more. I decided to try using a glass lid underneath this time to contain the oil and make cleanup easier, which it did, so I will continue using this method because the end result was just as good…and that’s all that matters. 👌
Anyway, this is what the peeled cloves look like:
I mean, how good do they look?! See how golden and caramelized they get? Yum.
A delicious spread can be made by simply mashing the cloves with a fork.
It took me under a minute to render the cloves into a spreadable consistency. Optional seasonings can be added at this time.
I have a problem. I’m totally addicted to these magical little marvels and am seriously craving some right now! 🤤
- Garlic bulbs
- Olive oil
- Optional seasonings: salt, pepper, rosemary, sage, coriander, oregano, thyme, marjoram
Preheat oven to 350°F.
Cut about 1/4” off tops of garlic bulbs to expose all cloves, removing any loose outer layers.
Place on a baking sheet lined with parchment paper (or line an inverted oven-safe glass lid with parchment paper and placed that on a baking sheet like I did).
Drizzle a generous amount of olive oil onto tops of cut exposed cloves, allowing the oil to sink down into the cloves. Rub the oil into the cloves using fingers to coat them well. Season with salt and pepper or other seasonings, if desired. (I used salt, pepper, and rosemary.)
Cover with a Pyrex glass bowl or other oven-safe bowl.
Roast in oven for 45 minutes or until cloves are a golden color; at this point, they should have caramelized.
Remove from oven, and let stand until cool enough to handle (at least 15 minutes).
Carefully separate and peel roasted cloves, or squeeze up from bottom of each clove to remove from its casing. They should come out easily.
Roasted cloves are now ready to be used in a recipe or any way you wish.
Store any leftover garlic in an airtight glass jar for up to a week in refrigerator.