Roasted Garlic

Roasted Garlic

Roasted garlic is incredibly easy and can be used in a variety of dishes. This roasted garlic recipe yields delicious garlic cloves and produces a flavorful roasted garlic oil.

You can create a multi-purpose ingredient by using a small crock and a larger amount of oil. You can use the roasted garlic in recipes like our Roasted Garlic Mashed Potatoes and save the oil for other cooking purposes.

Alternatively, you can blend the garlic into the oil to make the best garlic dip for bread, a seasoning for chicken or pork, or add a boost of flavor to sauces. Roasted garlic puree is a staple at our restaurant, Hattaway’s on Alder, and we always have it on hand as a valuable ingredient to enhance the flavor of any dish.

Main Ingredients:

Whole Garlic: When making roasted garlic, I prefer using whole bulbs. Keeping the bulbs whole gives you a more robust and pure garlic flavor than pre-peeled garlic cloves. 

Extra Virgin Olive Oil: This is a personal preference, but since the leftover garlic oil is half the reward for this recipe, I prefer higher-quality extra virgin olive oil. To your taste, this could be milder or stronger olive oil, but since the cooking temperature doesn’t exceed 325 degrees, the olive oil will retain its character.

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Roasted Garlic

Recipe by Richard and Lindsay

0.0 from 0 votes

Course: PantryDifficulty: Easy

This roasted garlic recipe yields delicious garlic cloves and produces a flavorful roasted garlic oil.

Servings: 2

1/2x 1x 2x

2

Prep time

3

minutes

Cooking time

30

minutes

Total time

33

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 2 whole garlic bulbs

• 1 cup extra virgin olive oil

• 1 spring of thyme (optional)

Method

• Preheat: Start by preheating your oven to 325
• Prep the garlic: Cut both garlic bulbs in half, exposing all cloves in cross sections.
• Oil the garlic: Place the garlic in an oven-safe dish and cut the sides up. Drizzle the extra virgin olive oil over the garlic and coat thoroughly. It’s okay if the garlic is partially submerged in oil because we will cover the dish. Lastly add the spring of thyme.
• Bake: Bake the dish covered with a lid or aluminum foil in the oven for 30 minutes. Afterward, remove it from the oven and let it cool at room temperature for another 30 minutes before use. Keep the dish covered during this time.

Field Notes

• You can squeeze the garlic straight from the bulbs to extract the garlic from the bulbs, but I prefer using kitchen tweezers to remove each clove. This gives you a higher yield and allows you to use the cloves individually.
• Don’t forget to keep the lovely garlic oil to cook with.