This simple roasted garlic is perfect to spread on a crusty loaf of bread or as an addition to a hearty pasta dish.
I know everyone else is a big fan of no-bake recipes or grilled things in the summer, but we always have the air conditioning on blast here in the summer. Is that not what everyone else does? #firstworldproblems? For something this tasty, I’m not afraid to fire up the oven for almost an hour in the middle of the summer. It’s because I LOVE ITS CRAZY DELICIOUS FLAVOR.
It was one of my first favorite “spices” I started to enjoy as a kid. You know, after your palette for chicken tenders and macaroni and cheese becomes a little more refined. Although my breath would beg to differ, I find it has such a fantastic flavor profile. I love garlic in sauces, soups, on my pizza, or straight up roasted and smeared across some toasted garlic bread.
I’ve been making garlic bread a lot lately. Usually I don’t eat a ton of carbs, but recently I have been having a few slices of garlic bread at least once a week. Although my family used to make garlic bread with minced from the jar and another half with garlic powder, I have come to love the flavor of roasted garlic and butter spread over a nice slice of toasty Italian bread.
I always forget which side to cut off, so I looked to The Pioneer Woman’s tutorial for guidance. She always has the best step by step photos and instructions! Turns out, it’s the tops that you cut off. Not the side that has the roots attached to it.
After slicing the top end off of the head, drizzle it with a little olive oil and sprinkle on a bit of cracked black pepper and some sea salt. Since I was only roasting a few heads, I roasted them individually in ramekins. I covered the ramekins with foil and popped them in the oven to roast for 40 or so minutes.
After they’re finished roasting, let the cloves cool a bit before squeezing the individual cloves out of their skins. This roasted garlic is great on toasted bread or as an addition to any homemade pasta sauce or soup. I wouldn’t be ashamed to say I would throw it on a homemade pizza or even a mozzarella grilled cheese sandwich. It has a creamy and nutty-like flavor that is so drastically different from the pungent fresh stuff. It’s really a dream come true. Now pardon me while I go drool over all the things I want to cook with garlic now.
What would you add this to?
- 2 heads garlic
- 1 drizzle olive oil extra virgin
Preheat oven to 350°.
Slice top off of head of garlic.
Drizzle with olive oil and cracked black pepper and sea salt.
Roast individually in ramekins or in a larger baking dish if you're roasting more than a few.
Cover baking dish with foil and roast for 40 minutes.
Allow garlic to cool before handling. Squeeze garlic cloves from the head and use or store in an airtight container in the refrigerator for up to 5 days.