Roasting organic garlic in the oven will definitely fill your home with the most irresistible and mouth watering aroma. You begin by taking raw garlic that is pungent and somewhat astringent and through the oven roasting process it turns into this soft, caramelized head of sweet garlic with a much milder flavor.
You can roast one head, or as many as you have that will fit into a large casserole dish. With so many uses for roasted garlic, we doubt you'll have a difficult time using all of whatever you prepare. Try it in mashed potatoes, on crusty bread, or mixed in with your favorite vegetable side dish. It also pairs well with a cheese or meat platter and for a sweet and savory surprise try creating homemade jams and preserves with it.
The exact time you'll need to roast your garlic heads will vary depending on the size of your bulbs and what type of caramelization or roast you are looking for. Sometimes this process can take anywhere from 45 - 70 minutes. Experiment with your specific type of garlic bulbs and see what flavors you like the best. It's really hard to over cook garlic, so don't be afraid to leave it in longer than maybe you'd initially plan for. Most will be spreadable after 45 minutes or so.
What You'll Need:
- 1 or more heads of organic garlic
- olive oil
- casserole dish
- Heat oven to 400 degrees F. Place the rack in the center of the oven.
- Peel most of the papery wrapper away from the garlic head. Leave all the cloves intact to the bulb head however.
- Remove 1/4 inch of the garlic head with a knife. This will expose the tops of each garlic clove for the next step.
- Drizzle a tablespoon or so of olive oil over each head of garlic. It should soak in and around each individual clove inside the head.
- Cover casserole dish with aluminum foil and bake for 40 minutes or longer, depending on size and variety of garlic you are using. It should be considered done when the center clove inside the head is soft when you pierce it with a knife or fork.
- When you're ready to consume the roasted garlic, remove it from the oven and let cool slightly. Gently press on the bottom of the clove and it should come out of the papery husk.
- Store any un-eaten garlic in the refrigerator for up to 2 weeks or freeze and use within 3 months.