37 minutes
A simple recipe for creating mellow and sweet roasted garlic, perfect for spreading on bread or enhancing various dishes.
each
0.25 fluid ounces
tablespoons
teaspoons
Thyme Sprigs, Optional
sprigs
Peppercorns, Optional
teaspoons
1. Preheat Oven and Prepare Garlic
Preheat your oven to 375°F. Arrange the heads of garlic root side down in a baking dish, ensuring they fit snugly to prevent tipping. Pour chicken broth or water into the dish to reach about ¼ inch depth.
2. Add Olive Oil, Salt, and Optional Ingredients
Drizzle olive oil over the tops of the garlic heads, then sprinkle with salt. Optionally, add sprigs of thyme or savory and some peppercorns if desired.
3. Bake Covered
Cover the baking dish with a lid or foil and bake in the preheated oven for about 20 minutes. Check if the garlic is soft and tender when squeezed. If not, continue to bake for a few more minutes, checking occasionally.
4. Uncover and Brown
Once the garlic is soft, uncover the dish and return it to the oven for another 7 minutes to allow the tops to brown slightly. Add a final drizzle of olive oil before roasting.
5. Serve
Remove the garlic from the oven and let it cool slightly. Serve the roasted garlic with toasted bread, goat cheese, and olives for a delightful appetizer.
Opt for fresh, firm, and heavy heads of garlic. Avoid any that are sprouting or feel soft to the touch; these may lend a bitter or off flavor.
Roast for about 40-45 minutes. Look for a golden-brown hue and buttery, soft texture. If the cloves are still somewhat firm, continue roasting, checking every 5 minutes.
Drizzle each head with about a teaspoon of high-quality extra-virgin olive oil. Be generous but controlled, ensuring each clove is lightly coated. This enhances the silkiness and richness of the roasted garlic.
Roasted garlic is delightful spread on crusty bread, blended into mashed potatoes, mixed into pasta sauces, or stirred into creamy soups for added depth.
Preheat your oven to around 400°F (200°C). This temperature is ideal for coaxing out the natural sugars in garlic without burning it.
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