Ingredients
1 large head garlic
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Step 2Roast until golden and soft, 40 minutes. Let cool then squeeze out garlic cloves and use on everything.
Trust us. You’ll know the garlic is ready when your kitchen smells outrageously and maddeningly good, and when you can very easily pierce a clove with a knife. When you reach this point, it’s important to let the garlic cool for a bit, then simply use your fingers to squeeze the bottom of the cloves out of the skin. Don’t try to scoop them out or you’ll risk leaving behind some amazing garlic. If you’re as obsessed with the flavor as we are, it’s probably a good idea to roast a few heads and freeze the extras. (Seriously, this is a game changer.) Refrigerated roasted garlic will last in the fridge for a couple of weeks. Frozen, it’ll stay good for a few months. When roasting more than one head of garlic, there’s no need to create individual foil packs; they can all roast together. If you’re interested in finding more ways to incorporate garlic into your life, check out our extra garlicky wedge salad recipe where we’ll teach you how to confit garlic. You’ll get the same spreadable cloves but you’ll also be blessed with a pungent oil that is great as the basis of a dressing or tossed with pasta. Short on time? Separate the cloves (leaving the skins in tact) and wrap them in foil. You’ll cut back on a considerable amount of time and the results will be equally satisfying. Leave a comment below with your favorite use for roasted garlic!
