Homemade Roasted Garlic | Create a milder sweeter flavor to garlic with the roasting technique. Roasted Garlic can be used in an assortment of ways. A lot of people love to use it as a spread on a piece of toasted bread. Some eat it plain. My favorite way to use roasted garlic is in salad dressings.
If you decide to make more than you need, make sure to store the leftover roasted garlic in a container ( I like using a jar) with a tight fitting lid. Pour enough olive oil in the jar to cover the garlic. You can store the garlic in the refrigerator up to 3 days. If you want to store it longer…then take the garlic out of the oil, place it in a zip top bag and freeze.
Mashed potatoes are the BOMB with added roasted garlic! Take a look at these two potato recipes that have roasted garlic in them. Click here for the recipe—->>>>CHEESY ROASTED GARLIC POTATO CROQUETTES, SLOW COOKER GARLIC MASHED POTATOES.
Cut the top off of the garlic bulbs.
Bake until tender.
For Roasting the Garlic
- 2 medium garlic bulbs
- 2 teaspoons olive oil (for roasting)
For Storing the Roasted Garlic
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Preheat oven to 450°. Cut off the top (1/2-inch) of each garlic bulb. Place in a ramekin. Drizzle oil over the top of each bulb. Cover with foil. Roast 10 minutes, remove foil. Continue roasting an additional 15 to 18 minutes or until light brown and soft. Set out to cool.
When bulbs are cool enough to handle squeeze roasted garlic cloves into a jar. Add the olive oil, salt and pepper. Stir. Seal with a tight lid. Store in the refrigerator 3 days. If you want the garlic longer, drain oil and store in a zip top bag in the freezer.
OTHER RECIPES WHEN ROASTED GARLIC COULD BE ADDED
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