Learn two simple methods for how to roast garlic in the oven and over the stovetop if you want to enhance the flavor of your dishes.
Ingredients
Oven Roasted Garlic
1head garlic
1teaspoon(15ml)extra-virgin olive oil
kosher salt, optional, for seasoning
Pan Roasted Garlic
1headgarlic
Instructions
Oven Roasted Garlic
Set the oven rack to the center position. Preheat to 400ºF (204ºC).
Peel the white papery skin off the head of garlic, making sure to keep the cloves intact with the root.
Cut about ¼-inch off the top of the head of garlic. If any cloves on the sides do not get cut, carefully use the knife to slice the top off.
Place the garlic in a center of a piece of foil, large enough to completely wrap the garlic.
Drizzle olive oil over the cut cloves and sprinkle with salt if desired.
Tightly wrap the head of garlic in the foil.
If roasting just one head of garlic place in a muffin pan. If roasting multiple heads of garlic in one foil packet, place on a sheet pan.
Roast until garlic is fragrant, lightly browned in color, and tender when pierced with a fork, 40 to 60 minutes. Check garlic at 40 minutes, then every 10 minutes for doneness.
Remove each clove with a small fork or paring knife to dig out the flesh or use your fingers to squeeze out each piece.
Pan Roasted Garlic
Remove the garlic cloves from the root and leave the skin on.
Add garlic cloves to a skillet, turn the heat to medium.
Toast garlic cloves, shaking the pan occasionally until the surface is lightly charred and cloves are soft when squeezed, about 15 to 20 minutes.
Cool completely before peeling.
Use your fingers to peel off the skin. Alternatively, cut the tips off the clove and then use the spine of a small knife to scrape out the flesh.
Notes
Store for up to 7 days in an airtight container in the refrigerator.
Freeze for about 1 month and defrosted when ready to use.
Multiple heads of garlic can be roasted together in one foil package.
When oven roasting, drizzle with 1 teaspoon of oil per head of garlic.