Roasted garlic in recipes add a beautiful mild flavor and there is no garlic after bite – like 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 sautéed 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!
Want more wholesome and healthy recipes? Sign up for exclusive email updates. Follow Us on Social Media: Pinterest, Instagram,Twitter, Facebook, YouTube,Linkedin (Please Subscribe)
Roasted Garlic
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
- Seperate the garlic gloves. Leave the skin on. Place in an oven proof 1 quart bowl.
- Pour the olive oil into the bowl – use enough oil to cover the garlic.
- Wrap tightly with aluminum foil. Or use an oven proof cover that fits tightly on the bowl. Place the bowl on a sheetpan.
- 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.
- 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).
Notes
Nutrition
