oday we are starting with Roast Garlic the Easy Way. I LOVE adding roast garlic to dips and spreads. I love schmearing it on a piece of challah or sourdough. I love that it has a subtle sweetness and garlic flavor without that overly pungent raw garlicky after bite. I also love making a big batch and freezing some so that I can use it whenever I want. What I don’t love is peeling garlic. Not when it’s raw and not after it’s been roasted. So I figured out how to roast it without having to peel it. I basically I took something that has been unnecessarily complicated and made it as simple as can be. You are now welcome to enjoy copious amounts of roasted garlic with only a fraction of the work! Keep what you are planning to use for the week in an airtight container in the fridge and freeze the rest in small portions to use anytime.
Roast Garlic The Easy Way
- baking sheet
- aluminum foil
- parchment paper
- 1 c. garlic cloves, peeled, store bought
- 1 T. Olive oil
- 1 t. Sea salt
- Preheat oven to 325F.
- Line a baking sheet with piece of foil and place a piece of baking parchment paper on top o the foil.
- Place the garlic cloves on the parchment paper. Top with the olive oil and salt. Gently toss to coat all of the garlic cloves.
- Wrap the parchment paper around the garlic cloves and crumble to close. Wrap the foil around the the parchment to secure it closed.
- Bake for 45-60 minutes checking for doneness that the cloves have softened and are easily mashable with a fork but are not beginning to brown. Remove from the oven and allow to cool completely. Store in the fridge for up to a week or in the freezer for up to a month.