Roasted garlic is rich flavor and used in cooking as a sweeter, less pungent, version of its raw garlic form.
- 1 cup unpeeled garlic cloves
- 2 Tbl plus more olive oil
- kosher salt and pepper
- Preheat the oven to 375 degrees F.
- Line a rimmed baking sheet with parchment paper, silicon mat, or foil.
Spread the unpeeled garlic cloves in a single layer on top of the baking sheet and drizzle with just enough olive oil (approximately 2 tablespoons) so all the garlic cloves are coated.
Lightly season the garlic cloves with kosher salt pepper.
Roast garlic for 45-60 minutes, gently shaking the pan half way through.
The roasted garlic cloves are finished roasting when they are fork tender and golden brown.
Add the roasted garlic to an airtight container or jar. Fill the container with olive oil and store in the refrigerator. Roasted garlic will last up to 2 weeks in the refrigerator.
Freezing Roasted Garlic
To freeze the roasted garlic, place individual roasted garlic cloves in a single layer. Freeze the garlic for 1 hour and transfer to a sealed bag or container. Frozen roasted garlic cloves will keep for up to a month.
You can also mash or puree the roasted garlic and store them in ice cube trays to add to sauces or to make dishes such as roasted garlic mashed potatoes.