Roasting Garlic


Is there anything better than roasted garlic? I’m not sure. Lucky for ya’ll, it’s super easy. Now I saw this tutorial over at The Hungry Mouse and knew that I must, right away, try it! (After I finished perusing the blog; it’s awesome! The blog is very descriptive and full of wonderful ideas!) So you’re asking yourself, what should I do with this roasted garlic? Eat it on bread, make it into compound butter, or use it to add a mild garlic flavor to almost any recipe.

So purple garlic is what most people use when roasting, since it’s sweeter. But since I had normal white garlic, that’s what I used.

So first you need to cut the garlic so you can get it out when it’s done roasting. You want to cut off about half an inch.


Save the heads of the garlic too! But be careful, they’re small and will burn more easily. As you can see in my picture. My tips got a little golden brown and were more like fried huncks of garlic. (Don’t worry, they were still delicious.)

Now put all this garlic in a pan! And drizzle them with olive oil. Make sure you pour the oil over the tops of the garlic bunches. You really want them coated with oil. This oil will be garlic infused, so if you want to add some extra oil, go for it! Garlic infused oil is great for any dish that uses olive oil. This could be salad dressing, a pasta dish, or my favorite, dipping oil for your bread.


Set your oven to 350 deg. F. Cover your baking dish with aluminum foil. This will help with the roasting process. Roast them for about 30-45 mins, but make sure to check them at  about 25 mins.

They will be done when light brown in color and soft. You will be able to stab it easily with a fork and mash it with no effort.


Now pop those suckers out of their casings. You can do this with a paring knife or just gently squeeze the bottom of the garlic bunch till the pop out.

The garlic can now be used for whatever you planned to do with it. I made it into compound butter, which was a big hit at Easter!

The hard crunchies will not be mush-able. However, have you ever had Carino’s bread dipping oil? You know those hard and crunchy things in the oil? That would be dark golden brown fried goodness you get if you overcook the tops of your garlic. I threw mine in with the garlic infused olive oil.


Be super careful when you take the oil out of the baking dish. Hot oil looks like cold oil! Put a strainer over a bowl so you don’t end up with the garlic casings in your oil. Gently push the casings so get all the yummy goodness.

You now have roasted garlic and garlic infused olive oil. Try it! You’ll be glad you did.


2 thoughts on “Roasting Garlic

  1. Pingback: Compound Butter | Sugar High

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