You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients
~ Julia Child
Garlic has a very Dr. Jekyll and Mr. Hyde personality. Pungent and strong in flavour when raw, it becomes sweet and rich when roasted. I love adding garlic to dishes, if it tastes good without garlic is must be better with right? Only kidding! Roasting the garlic brings a different, softer and sweeter, flavour to your dish. If you’ve never tried it – what are you waiting for?
Here is a basic method to end up with perfectly, delicious roast garlic every time. I have a lovely soup coming up on the blog later this week using roast garlic, so be sure to stay tuned!
garlic, whole bulb [ as many as desired ]
olive oil
sea salt
Preheat oven to 425F.
Prep garlic by removing outer layer of paper until you can see individual cloves [but not the clove itself], keeping the bulb intact. With a sharp knife, carefully cut across the top of the bulb so to expose the tops of the cloves.
Place each bulb on a square of foil, large enough to completely wrap the garlic. Drizzle each clove with a 1/2 to 1 tsp of olive oil, being sure to coat each exposed clove. Season lightly with sea salt. Wrap foil closed.
Place garlic in a shallow baking dish or directly on rack.
Bake for 20 to 25 minutes, until garlic is golden, caramelised and tender. [ you may have to peek inside the foil! ] Cooking time will depend on the size of the bulb. Remove from heat and let cool in foil.
Store in foil in an airtight container in the fridge for up to one week.
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