How to Roast Whole Garlic Bulbs in the Oven So You Can Eat Warm, Roasted Cloves Right From the Garlic Bulb.
Years ago a friend showed me how to roast garlic whole and eat the warm, roasted cloves straight from the head. How wonderfully simple! And perfect for garlic lovers.
Roasting garlic changes the chemical composition of the garlic, making it easier to digest. You can eat a lot more garlic when it’s fully cooked with fewer side effects than eating garlic raw. (If you are interested in chemistry, you can read more about this process on Wikipedia.)
If you are sensitive to raw garlic, you may find that roasted garlic is much easier to eat.
Video: How to make Roasted Garlic
0:52
how to roast garlic
Roasted Garlic
ingredients
-
one or more entirely heads from garlic
-
Extra virgin olive oil
method
-
Preheat the oven to 205 °C:
A toaster is ideal for this.
-
Peel and discard the papery outer layers of the whole garlic bulb.
Leave the peel of each garlic cloves intact
-
Using a sharp knife, snip 1/4 to 1/2 inch from the top of the cloves.
This will expose the individual garlic cloves.
-
Put garlic in baking pan or muffin pan:
Place the garlic heads in a baking pan, cut side up. (A muffin tin works great for this as it keeps the garlic bulbs from rolling around.)
-
Drizzle with olive oil:
Drizzle a few teaspoons of olive oil over each exposed head and use your fingers to rub the olive oil over each of the cut, exposed garlic cloves.
-
Cover the lightbulb with aluminum foil.
-
Bake:
Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and soft to the touch when pressed.
-
Cool and peel roasted garlic cloves:
Allow the garlic to cool enough that you can touch it without burning yourself. Using a small knife, lightly slice the skin around each clove. Use a cocktail fork or your fingers to pull or push the roasted garlic cloves out of their shells.
Eat as is (I love roasted garlic) or crush with a fork and use in cooking. Can be spread over warm French bread, mixed with sour cream as a topping for baked potatoes, or mixed with parmesan and pasta.
| nutritional information (per serving) | |
|---|---|
| 164 | calories |
| 14g | Fat |
| 10g | carbohydrates |
| 2g | protein |
