THE EASIEST ROASTED GARLIC RECIPE
THIS ROASTED GARLIC RECIPE IS: GLUTEN FREE, PALEO, PRIMAL, WHEAT BELLY, VEGETARIAN AND VEGAN. AWESOME.
We love roasted garlic. Somehow it makes its way into just about dinner around our house. It's so much more mellow and earthy than regular garlic. It's also easier to use since it is already cooked. As we all know, once garlic burns there's no going back. Burned garlic will not only stink up the kitchen, but it will ruin an entire dish.
Over the years I've made thousands of heads of rosted garlic. The problem is that it never lasts long enough. So, to fix that we started buying bulk pre-pealed garlic from Costco (this is just where we buy it, not a plug for them!). You can also buy pre-pealed garlic from the grocery store, but it will be more expensive. The bag we get is a couple pounds, which is way too much even for this recipe. So when we buy it, I find myself throwing garlic into everything from the crock pot to salad dressings to just breaking a couple whole cloves when I am pan searing chicken or steak. Although I hate things going to waste, for the price I'm okay with some spoilage out of a bag.
One quick point to make about pre-pealed roasted garlic: there is almost no mess to deal with, which I love.
This recipe slow cooks the garlic, making almost a confit. I keep it stored in the refrigerator for up to six months and it tastes great. Just keep the roasted garlic covered in the oil in an air tight container. Whenever you need some, grab a fork and get the good stuff.
QUICK COOKING TIP: This recipe is really 2 for 1! Not only will you get the most tender and delicious roasted garlic, but you will also get some super tasty roasted garlic oil. Typically I will cover the garlic with more olive oil than is needed for roasting so we will have extra garlic oil. It's fantastic in just about any savory dish and in hummus in particular!
Let's get roasting.
Roasted Garlic Recipe
Roasted garlic is the nectar of the gods. It provides a mellow and slightly sweet flavor that will add depth to just about anything.
Ingredients
Bulk Roasted Garlic
- 1 LB Garlic, Pre-pealed
- 2 Cups Olive Oil, the amount will depend on the size dish you are using
- 1 teaspoon kosher salt
- ½ teaspoon Cracked Pepper
Instructions
- Preheat your oven to 325 degrees.
- In a bread pan, add the pre-pealed garlic.
- Pour in olive oil until the garlic is covered.
- Add the salt and pepper. Stir to incorporate.
- Put in the oven for 45 minutes.
- Reduce the temperature to 200 degrees.
- Cook for another 1 hr 30 minutes or until golden brown.
- Remove from the oven, allow to cool.
Nutrition Information
Yield
30Amount Per Serving Calories 150
Did you make this recipe?
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PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.
Final Thoughts on the Roasted Garlic Recipe:
Roasted garlic is something that is great to have at your fingertips whenever you need it. On the day that I made this batch, we were having roasted leg of lamb. For the preparation on the lamb, I used the roasted garlic as the base for a paste that included sauteed shallots, rosemary, thyme, lemon zest and some dijon mustard. You can use a paste like this on chicken, pork or lamb. It's delicious and it all started with the roasted garlic.
If you made this roasted garlic recipe or have something to say about it, please feel free to make your voice heard!
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I saw that a ton of your recipes linked back to this roasted garlic. Now I know why! We made this yesterday and just spread it on some bread right from the oven. Incredible. We added it to your basil pesto recipe today and you're right, it is super mellow and adds great flavor.
Hi Diana:
So happy to hear you tried and loved this roasted garlic. I think it's absolutely divine!
Thanks for writing and happy eating!
Scott
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Your roasted garlic is great. How do you store it?
Can I take this and use an immersion blender, blend it, and store it in an 8oz container and then freeze it? Might it survive the process? Then I wonder if it can be used in place of salad dressing for a dip for dipping lettuce and things
Can you keep just the oil out on a countertop?
FROM THE BEGINNING OF THE RECIPE, "This recipe slow cooks the garlic, making almost a confit. I keep it stored in the refrigerator for up to six months and it tastes great. Just keep the roasted garlic covered in the oil in an air tight container. Whenever you need some, grab a fork and get the good stuff."
I HAVE MADE SIMILAR RECIPES AND THEY ALL CALL FOR REFRIDGERATION!
I love roasted garlic, will make this soon. 🤓
I love this recipe! I try to help friends that have a restaurant. The cook a couple of years ago would make mashed potatoes, then after he prepared the mashed potatoes he would stir in spoonfuls of minced garlic from a jar! The mashed potatoes were so nasty and I was embarrassed for my friends. So my journey began to find a restaurant friendly improvement. Then Tah Dah I found this recipe. The garlic made into a puree/paste tastes so good in the mashed potatoes. Then we experimented using the oil to cook sea bass with the oil. Winner, winner fish dinner!