.Since we didn't plant garlic last year, we don't have our usual good supply.
So, we got a 2lb bag (that's a lot of garlic, ha) and decided to roast some so we can enjoy the added flavor with our new diet of healthier cooking. Plus garlic is SUPER heart healthy.
Cut off the top 1/4 or so, to expose as much surface area of the garlic as you can and leave the tighter paper skins on (some just fall off naturally). Other people just cut it in half but that's wasting too much garlic, ha.
I like to make a little foil packet, you can put it in a dish and cover with foil, whatever you prefer.
Then drizzle them with olive oil. You want the oil to really get down in there so I drizzle it in a small stream and let it get into all the nooks and crannies.
You can also add herbs here, salt and/or pepper, etc. We aren't doing added salt so we just used the pure garlic and olive oil flavor.
When we cook with foil, if foil comes into contact with the food, we like to put a piece of parchment over the food so that's what I did here but again, not necessary, you do whatever you like!
Seal it up and pop in a preheated 400 degree oven for 45 minutes...
At the end of 45 minutes, take it out, carefully open the foil (remove the parchment if using) and leave them exposed and put back in for 15 more minutes...
...or until you like the color, we feel this is a good place to stop, so we always do a total of one hour at 400. It has always worked well.
Then you just squeeze them out one by one. If you are trying to keep them intact, you will have to be gentle as you remove the papery skin and the usually pop out pretty easily. A few get squashed when I do it but it's OK, they are going to get spread onto bread or stirred into a dish so it's all good.
*note: they will spoil and garlic in oil without oxygen can actually run the risk of botulism...so be safe!
They are delicious this way. Here are a couple of bagels spread with just a touch of heart healthy butter and a couple cloves of roasted garlic...
OH MY. SO DELICIOUS!
I have done this before but you can also freeze garlic
ReplyDeleteEnjoy the remainder of the week and have a wonderful weekend.
yes, we do freeze cloves as well and keep them in a jar in the freezer. In fact, some of this will be destined for the freezer. Haven't frozen the roasted but will check that out.
DeleteLove garlic but it makes me so thirsty after adding it to any meal that I quit doing that,. I did not like having to drink water and water after a meal.
ReplyDeleteOh wow, that's interesting. Haven't heard of that but it makes sense. We eat it often so maybe we've developed an immunity to that, ha.
DeleteIt's the only way I like cooked garlic ... it becomes so buttery and not so pungent and it doesn't give me terrible heartburn!
ReplyDeleteOh yes, it's sweet and mellow and just a great taste. Yes, we only do a few at a time since we consume it quickly. But we do like it in any form in a dish. No heartburn (though if I get heartburn I'd probably worry, ha).
DeleteSounds like another delicious way to use garlic. I like to use garlic in my cooking for its added taste and for its healthy benefits: it’s anti-bacterial, anti-viral, and anti-inflammatory.
ReplyDeleteI sometimes make Garlic Soup when I’m feeling under the weather. Several European countries use it for this purpose.
And it’s delicious!
It's so healthy. Garlic soup? Wow that sounds like a way to use up some extra garlic. I'll have to look up a recipe for that.
DeleteJust a polite fyi
ReplyDeleteStore the garlic-in-oil mixture in the refrigerator at 40-degrees or below. Per the USDA, storage time is no longer than 7 days due to the risk of botulism. It can be frozen for several months in glass freezer jars or plastic freezer boxes, leaving 1/2-inch headspace.
No worries, thank you for adding that. So you can freeze the roasted in the olive oil too? Will have to try that out. Ours never lasts long enough to worry, ha, but it would be nice to freeze it roasted and have it for later use. Thank you!
DeleteThat looks so good I want to lick the screen. What heart healthy butter do you use?
ReplyDeleteHa, go ahead, we won't tell, but it won't taste as good, haha! :-). It's a butter we get at HEB grocery store, it's their in-house brand. They call it Spreadable Balance. It lets us get the butter taste we miss without much sodium (there is a little of course) and without the transfat that is so unhealthy.
DeleteI've always wanted to try this. It looks pretty easy and there is nothing better than roasted garlic, so smooth and buttery, it's almost sweet. I think you could just do them a few at a time and use them as you go along. Very cool, thanks! Janie V
ReplyDeleteHi! Yep, it's so easy and you had the perfect description of the taste. That's what we were thinking too, just roast a few at a time since they'll keep in the papery skin for a long time. As much we like garlic it will be gone quick, ha.
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