Roasted Garlic

How to slow roast garlic in olive oil.
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Roasted garlic in recipes add a beautiful mild flavor and there is no garlic after bite Рlike when you use fresh raw garlic. I use a lot of garlic in my recipes and for the times I want garlic flavor without the bite, I reach for roasted garlic. The taste is less intense than using fresh garlic. It works magic in recipes like mashed potatoes and saut̩ed chicken to name a couple. You can basically use them in any recipe that you want to add in a milder garlic flavor.

I like to roast the garlic in olive oil until the skin comes right off when touched. I don’t like to brown them as some recipes do. Hope you will make this version of roasted garlic and enjoy using them in recipes as much as I do. Happy Cooking!

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Roasted Garlic

An easy roasted garlic in extra virgin olive oil. Garlic can be used in any recipe and use the garlic oil to sauté meats and vegetables.

Course Seasoning
Cuisine American, Healthy
Keyword Extra Virgin Olive Oil, Garlic, Garlic Oil, Roasted Garlic
Prep Time 5 minutes
Cook Time 1 hour
Servings 24 tablespoons
Calories 120 kcal
Author Yasmin Jackson

Ingredients

  • 2 heads jumbo garlic or 3 to 4 heads of small garlic
  • 1 1/2 cups extra virgin olive oil

Instructions

Preheat Oven 325 or 350 degrees

  1. Seperate the garlic gloves. Leave the skin on. Place in an oven proof 1 quart bowl.

  2. Pour the olive oil into the bowl – use enough oil to cover the garlic.

  3. Wrap tightly with aluminum foil. Or use an oven proof cover that fits tightly on the bowl. Place the bowl on a sheetpan.

  4. Roast at 325 or 350 degree temperature for 1 hour.

    Note: The jumbo size garlic cooked just soft enough and not mushy in the 1 hour. If you are using smallar garlic you will need to adjust the cooking time downwards. Also, If you want the garlic to be a little mushy, roast a little longer.

  5. Remove the roasted garlic from the oven. When it’s cool enough to handle, remove the skin (they will come right off when you touch them).

Recipe Notes

Storage: I store the garlic in small glass bottles covered in the oil. I usually keep them in the fridge up to 3 days and whatever amount I don’t plan to use I freeze them. They can store well in the freezer and can last a long time. However I usually don’t keep them for more than 3 months. Quite frankly, I have to make a fresh batch every 2 months.

Each tablespoon garlic olive oil is approximately 120 calories.

Nutrition Facts
Roasted Garlic
Amount Per Serving
Calories 120 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g31%
* Percent Daily Values are based on a 2000 calorie diet.
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