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Garlic is one of my favorite ingredients for flavoring food. I use it fresh in all kinds of dishes. I also use garlic powder so frequently that I make it myself. So when I found out that roasted garlic was a thing, I knew I had to give it a try.
Roasted Garlic: So Easy to Make It’s Barely a Recipe!
I love recipes that aren’t complicated! Just cut the tops off a bunch of heads of garlic, drizzle them with oil, sprinkle them with salt, and roast until nice and soft. And in case you’re confused, a head of garlic is the same as a bulb, which is the whole entire thing before you separate it into cloves.
Once it’s cooled a little, squeeze all the roasted garlic goodness out of the cloves and it’s ready to go. You can smash it with a fork to make it smoother if you’d like.
If you love garlic as much as me you can grab a fork and a head of garlic and just eat it right out of the cloves. However, if you need some additional inspiration on how to use this delicious treat, here’s some garlicky inspiration:
Ways to Use Roasted Garlic
There’s really not a wrong way to use it. Anything that you’d normally use garlic for, you can also use roasted garlic for. And since garlic has so many health benefits, you can’t go wrong!
Here are some ways I like it:
- Mash and mix it with butter to make a compound butter then melt it on veggies or fish
- Mix it into mayo for flavored mayo
- Use it for roasted garlic soup or any other soup
- Stir it into zoodle pasta
- Spread it on almond flour crackers
- Make it into salad dressing such as roasted garlic or Caesar
- Mix it into ground beef for meatloaf, burgers, and meatballs
- Toss it in stir-frys
- Add it to pesto instead of raw garlic for easier digestion
- Mix it into mashed cauliflower
- Toss it in sauteed veggies or make this awesome looking roasted broccoli
This recipe makes about 1 cup of roasted garlic. You can easily divide it to make less. Store leftovers in a sealed container in the refrigerator or freeze individual roasted cloves or tablespoonfuls until ready to use.
Perfect Roasted Garlic Recipe
- Preheat the oven to 400°F.
- Slice off a small part of the top of the heads of garlic so you can just see the cloves inside.
- Place in a baking dish.
- Drizzle the garlic with olive oil and sprinkle with salt.
- Bake for 30-40 minutes until garlic is soft and squeezeable.
- Remove from oven and let cool 5 minutes.
- Squeeze the garlic from the heads and mash with a fork if a smooth consistency is desired.
Have you ever made roasted garlic? What’s your favorite way to eat it?
Discussion (3 Comments)
https://academic.oup.com/jn/article/131/3/1054S/4687116 shows that cutting the head and allowing to stand for 10 min. before heating can partially block the ezymes from being fully destroyed. But then again, sometimes we just eat stuff because it tastes good :). I would say that it would stay good in the fridge for at least a week maybe 2, but freezing it would be fine also.
I have this question, too. I wouldn’t think very long in the fridge, and I don’t know what it does to the allicin if you freeze it. Actually, I think roasting it will deplete most of the allicin (garlic is best used raw when it sits 10 minutes after chopping or crushing), which is the active healing ingredient – so I hope WellnessMama will comment on this. That said, roasted garlic adds great flavor if not supernutrients.
How long can this keep for in the refrigerator?