How to Perfectly Roast Whole Garlic
Roasting garlic is one of the simplest and most versatile cooking methods that can be incorporated into a variety of dishes — not to mention it makes your house smell amazing and will ward off any lurking vampires. You probably already have the ingredients lying around, so preheat the oven and let's roast some garlic!
- 2 whole garlic bulbs
- 3-4 sprigs rosemary
- Crushed red pepper to taste
- Salt and pepper
- 1/2 cup olive oil, plus 2 tablespoons
Preheat oven to 400° F.
Slice the tops off of each of the bulbs, exposing the raw garlic, and place all 4 pieces garlic side up on a baking sheet. Layer in the fresh rosemary and drizzle everything with 2 tablespoons of olive oil. Sprinkle with salt, pepper and crushed red pepper, and pop this fragrant medley into the oven for a total roasting time of 30 minutes (after 10 minutes, remove the rosemary from the pan and reserve).
Once the garlic is filling your space with dreamy aromas and just starting to brown with caramelization, remove from the oven and allow to cool slightly. The garlic should easily pop out of each pod with a squeeze, or pull out the pieces with the tip of a knife.
Fresh from the oven, this garlic is ready for use.
To preserve, divide 1/2 cup olive oil between 2 jars and place the garlic and rosemary inside. Scrape and divide any of the drippings from the pan (salt and crushed red pepper) into the jars. Add more olive oil as needed to cover the garlic completely.
Once jarred, the uses are endless — I love to spread garlic and oil on toast, smear it on steak, use it on white pizzas, toss it with fettuccine, or blend it with chickpeas for an amazing hummus! Good to note — freshly roasted garlic doesn't have a long shelf life and will only last for up to a week.