Roasted garlic is totally amazing! The aroma, the caramelised flavour, the sweetness – it’s simply irresistible!
It can be eaten simply spread on bread and crackers, or it can be used in other recipes including pasta dishes (check out my Mediterranean vegetable pasta with harissa & roasted garlic), soups, pesto (such as in my Basil, almond & roasted garlic pesto recipe), added to hummus, salad dressings, mashed potatoes, stews, sauces…
You can pretty much use it in any recipe that requires garlic, only the taste will be a lot sweeter and if, like me, you are sensitive to raw garlic, this will be much easier to digest.
So here’s how to prepare it…
First of all, you have the option of either roasting one or more whole heads or individual cloves.
If you only require a couple of cloves for a recipe, leave them intact and go straight to step 3.
Pre-heat oven to 200C. Using your hands, remove the papery outer layers of the garlic head.
Trim the top off the garlic bulb to expose the tops of the garlic cloves.
Place the garlic on a piece of aluminium foil (big enough to wrap the whole head) and drizzle with olive oil.
Wrap the foil around it to form a little packet, place it on a roasting tin and pop in the oven.
Roast for 40 minutes until the garlic is soft and caramelised.
Remove from the oven and allow to cool before gently pushing each clove out of its skin using your fingers. Use right away or refrigerate for up to 5 days.