Sometimes people assume the most simplest and most basic foods to cook aren’t worth sharing with others. However, I disagree. I think it’s an ignorant assumption to assume everyone knows cooking fundamentals. The biggest reason I started this site was to share what I was cooking in our kitchen with others – assuming there might be people out there who aren’t experienced cooks or have never been taught to cook for one reason or another. I thought these people would appreciate the step-by-step photos without any condescending BS which I, myself, would cringe every time I would watch a cooking show where the host came across as not only elitist, but very presumptuous in the skill set of those watching. There was always a hint of smugness which rubbed me the wrong way and rendered me feeling like an idiot for not knowing what they were talking about. Feeling as if there weren’t enough voices out there who could just teach the basics with enthusiasm and an understanding that cooking can be intimidating for beginners, I decided I could be one of many voices – which is why I love the passion of so many home cook bloggers.
Today’s post isn’t epic but it could be life changing in the sense that it will have you wondering, “why don’t I do that more often?” What I’m talking about is a basic way to roast garlic in the oven.
Wrapping foil around a garlic head drizzled with olive oil is usually a spontaneous afterthought which occurs when roasting a nice piece of meat like a whole chicken.
However, what I’m talking about today is for those, like me, who sometimes buy garlic cloves in bulk (like at a big warehouse) and frantically find themselves not wanting to waste the cloves before they go bad – which would defeat the whole purpose in buying bulk in the first place to save money, because essentially you would be throwing it away otherwise.
I cannot throw food out. It goes against a deep personal conviction imparted to me by my father who would get so angry if he saw food in the garbage. I can’t throw food out… I just can’t.
With that said, it’s really easy to roast a large amount of cloves at the same time, then preserving them in olive oil so And once yo when you need them they are there. Please do this, you will be so thankful for doing so. Here’s why. Having a lot of roasted garlic on hand makes it easier for you to serve and eat it as part of an appetizer plate. Or, you could smear it across a slice of warm crusty bread with a small pat of butter – seriously, take a moment to fantasize about that one. Mmmmmmmmm. Other uses, you can also spoon some of the infused garlic olive oil for cooking. Pureeing roasted garlic in difference sauces adds a layer of flavor raw garlic cannot deliver, especially in pasta. You can also puree it when making dips or hummus. I will also add whole cloves to soup just because I like to. Then there is garlic mashed potatoes and roasted garlic butter. I’m sure you get where I’m going with all of this.
If you find yourself with massive amounts of garlic cloves, save a large handful or so for your recipes calling for chopped garlic, but roast the rest of them. Store them in a jar filled with olive oil. So basic and simple but so good, too.
PS: Roasted garlic cloves packed in olive oil will last about 2 weeks. You can also add a little bit of fresh squeezed lemon juice and preserve them longer by canning them.
- 1 cup garlic cloves
- olive oil
- kosher salt
- olive oil
- Preheat the oven to 375 degrees F.
- Line a rimmed baking sheet with parchment paper, silicon mat, or foil.
- Spread the garlic in a single layer on top of the baking sheet and drizzle with just enough oil so that each clove is coated.
- Lightly season the garlic with kosher salt.
- Bake the garlic for 45-60 minutes, gently shaking the pan half way through.
- The garlic cloves are finished roasting when they are fork tender and golden brown.
- Add the garlic to an airtight container or jar. Fill the container with olive oil and store in the refrigerator.