roasted garlic recipe

Roasted Garlic from Delish.com is great on hummus, toast, and more!

How To Roast Garlic

head garlic

olive oil

Kosher salt

black pepper

Last time I used white truffle oil instead of olive oil...to die for!

Used a muffin tin and baked for 1 hr..Perfect!

I had to roast longer than 40 minutes. I roasted for an hour and used it to spread on flatbread pizza, before I put the sauce on it.

I’m roasting some right now, hoping without aluminum foil it still turns out. Using a glass baking dish, I sliced the top off of two cloves, drizzled heavily with EVOO, salted and peppered liberally. I’ve roasted whole cloves of garlic before and love the sweet pungency they offer to any dish, especially potatoes or veggies. The consistency is creamy, silken and unlike anything else. I’m planning on taking the roasted garlic, mashing it up with some EVOO and coating some asparagus spears in it then roasting in oven for 15-20 minutes. I usually prepare my asparagus with honey, shallots and olive oil but my grocery store didn’t have any shallots so I thought roasted garlic would make a great sub.

Lots of great ideas on prepping roasted garlic. I remove the outer skins, cut off the tops of each clove and use a finger to spread a bit of olive oil over the cut top. I use a small enameled cast iron Dutch oven to roast the garlic in which works out great, no need to introduce aluminum foil into the process and can fit about six heads into the Dutch oven. Takes about 40-45 minutes. Once they are roasted and can handle, I gently squeeze the cloves out so they remain intact, freeze them on a cookie sheet and then put them into a Ziploc. Great for adding into recipes or popping into your mouth as frozen garlic candies.  :)

I made them and absolutely loved that recipe!

This was what we were looking for. Easy to do and great to eat on toast,with steak. I can think of so many things. Thanks. Wonderful

After the garlic heads are roasted, use a cleaver and squeeze out the garlic onto food grade cutting board. Then scoop up the garlic contents and place into a mixing bowl.  Blend with additional butter and oil to desired consistency and viscosity.  Pepper and salt to taste.  Spread on toasted, sliced wafers of buttered French rustic baguette bread. I use gourmet white ground pepper because of the extra pungency and brighter taste.

Made this three times already. Each time I used a different oil like coconut, olive, or avocado. Both tasted great. I also added a little branch of rosemary right in the middle. In my Breville oven, it takes about 1 whole hour to bake but comes out buttery and tastes like candy! Thank you!

I am cooking ham and Beans with garlic and 'm roasting the garlic as I write this review, and so far the aroma is incredible

i really love it melts in your mouth with steak

Definitely needs more than 40 minutes in the oven to get a spreadable consistency, but the taste is excellent!!

Calling all garlic lovers!!  This Stove-top roasted garlic puree and roasted garlic oil is bound to hit the mark. A simple gluten-free, paleo and vegan ingredient to add flavor to seasonal vegetables.

stove-top roasted garlic

water

avocado canola oil

Place garlic in a medium heat-proof bowl. Pour boiling water over the garlic and let sit until about room temperature and the garlic skins are loosened, 40 minutes to 1 hour.

Peel garlic and trim root end from each clove. Transfer the garlic to a small heavy-bottomed saucepan and add avocado or canola oil and olive oil. Place over medium-low heat and bring to a gentle simmer. Reduce heat to low and continue cooking very gently, pulling pot to edge of burner to keep heat low enough if necessary to prevent the mixture from boiling, until the garlic is very soft when pricked with a fork and golden brown, 40 to 50 minutes.

Cool completely. Strain garlic, reserving oil, and puree the garlic. Store in separate covered containers in the fridge for up to two weeks. Bring oil to room temperature before using if it becomes solid in the refrigerator.

Is it wrong that am mashing the roasted garlic with some salt and eating it straight away?! Love roasted garlic!

Learn two simple methods for how to roast garlic in the oven and over the stovetop if you want to enhance the flavor of your dishes.

Roasted Garlic

garlic

kosher salt (optional,

Set the oven rack to the center position. Preheat to 400ºF (204ºC).

Peel the white papery skin off the head of garlic, making sure to keep the cloves intact with the root.

Cut about ¼-inch off the top of the head of garlic. If any cloves on the sides do not get cut, carefully use the knife to slice the top off.

Place the garlic in a center of a piece of foil, large enough to completely wrap the garlic.

Drizzle olive oil over the cut cloves and sprinkle with salt if desired.

Tightly wrap the head of garlic in the foil.&nbsp;

If roasting just one head of garlic place in a muffin pan. If roasting multiple heads of garlic in one foil packet, place on a sheet pan.

Roast until garlic is fragrant, lightly browned in color, and tender when pierced with a fork, 40 to 60 minutes. Check garlic at 40 minutes, then every 10 minutes for doneness.

Remove each clove with a small fork or paring knife to dig out the flesh or use your fingers to squeeze out each piece.

Oven Roasted Garlic

Remove the garlic cloves from the root and leave the skin on.

Add garlic cloves to a skillet, turn the heat to medium.

Toast garlic cloves, shaking the pan occasionally until the surface is lightly&nbsp;charred and cloves are soft when squeezed, about 15 to 20 minutes.&nbsp;

Cool completely before peeling.

Use your fingers to peel off the skin. Alternatively, cut the tips off the clove and then use the spine of a small knife to scrape out the flesh.

Pan Roasted Garlic

We&#x27;ve all ordered and loved things made with roasted garlic in restaurants—but luckily it&#x27;s so easy to make at home.

How to Make Perfect Roasted Garlic

Kosher salt (to taste)

Preheat the oven to 400°F.

Cut the tops from the heads of garlic with a sharp knife, exposing the very tops of the cloves.  Place each head on a square of aluminum foil large enough to encase the garlic.  Drizzle half of the olive oil over the exposed tops of the cloves.  Sprinkle the tops with salt.  Wrap each head tightly in foil, and place them on a baking sheet.

Bake for about 45 minutes until the garlic is very soft.  Let cool in the foil.  When cool enough to handle, unwrap and squeeze out the roasted garlic from the papery wrapper, pressing up from the bottom to pop it out.

See above for info on how long to keep and how to use!

Roasted Garlic in the Air Fryer is a quick and easy way to roast garlic and the perfect way to give delicious roasted garlic flavors to all your favorite recipes.

Roasted Garlic in Air Fryer

garlic (also known as bulbs)

salt

Cut the top off the garlic bulb and place the garlic, root side down, on the aluminum foil.

Cup the foil and garlic in your hand, wrapping the foil around the garlic.

Before sealing it, drizzle with olive oil, and salt.

Seal the foil completely around the garlic and place in the air fryer basket. Repeat with the remaining two.

Cook at 390° for 20 minutes.

Using tongs, remove garlic from the air fryer and place on a plate. Open up the foil.

Once cool enough to handle, remove foil and squeeze the garlic cloves into a bowl.

Use with your favorite recipes.

Roasted Garlic Potatoes au Gratin is my all-time favourite comfort food recipe. It combines layers of thinly sliced potatoes, infused with the rich flavour of roasted garlic and creamy, cheesy goodness. It's a real crowd-pleaser and perfect for any occasion!

Roasted Garlic Potatoes au Gratin

8-9 medium starchy potatoes (about 1.2kg), thinly sliced

garlic,

(250 ml) heavy cream / double cream

(60 ml) whole milk

unsalted butter,

fresh thyme leaves (or 1/3 tsp dried thyme)

tsp nutmeg

(about 220 grams) shredded Gruyère or mozzarella cheese

Salt and pepper

chives,

Preheat your oven to 375°F (190°C).

Begin by roasting the garlic. Cut the top off the head of garlic to expose the cloves. Place the garlic head on a piece of aluminium foil, drizzle with olive oil and season with a pinch of salt. Wrap the foil around the garlic and roast it in the preheated oven for about 30 minutes, or until the cloves are soft and golden. Once roasted, allow the garlic to cool slightly before handling.

While the garlic is roasting, grease a 9x13-inch (23x33 cm) baking dish and set aside.

Then peel and thinly slice the potatoes. I recommend using a mandoline slicer for even slices.

Take a stack of potatoes and arrange them upright in layers within the dish (check the video below). Continue layering until all potatoes are used.

In a saucepan, combine heavy/double cream, milk, butter, half of the grated parmesan cheese, thyme, nutmeg, pinch of salt and pepper. Heat over medium heat until butter is melted and the ingredients are well combined. Do not let it boil.

Once garlic is roasted, squeeze the garlic cloves out of their skins and mash them into a paste. Stir the roasted garlic paste into the cream mixture until well combined.

Pour the creamy mixture over the potatoes in the baking dish, ensuring they are evenly coated. Cover the dish tightly with kitchen foil.

Bake the potatoes au gratin in the preheated oven for 40 minutes.

Remove the foil and top the potatoes with the shredded Gruyere or mozzarella cheese and the remaining 1/4 cup of grated parmesan cheese.

Return the dish to the oven, uncovered, and bake for an additional 30 minutes, or until the cheese is bubbly and golden brown and potatoes are fork tender.

Once done, remove the potato au gratin from the oven and let it cool for a few minutes before serving.

Garnish with fresh chives and enjoy!

Two large heads of roasted garlic come together with chickpeas, tahini, lemon, and EVOO for the most amazing roasted garlic hummus you&#39;ve ever tried!

Roasted Garlic Hummus

Extra virgin olive oil (for drizzling and serving)

chickpeas

lemon juice

tahini

ice cubes

parsley (for serving)

Cut about ½ inch off the tops off of the head of garlics (enough to expose the top of the garlic cloves) and remove any loose papery outer layers.

Place garlic cut side up on enough foil to wrap the garlic. Drizzle oil on the exposed surface of the garlic. Wrap the sides up and place the foil wrapped garlic onto a baking tray.

Roast in the preheated oven until golden and soft, about 40-45 minutes. Roasting time will vary based on the garlic size.

Set aside to cool, then squeeze out the soft garlic from the paper cloves into the food processor.

Add the drained chickpeas to the food processor along with lemon juice, tahini, salt and the ice cubes. Blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.

Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls. Drizzle with olive oil, add whole chickpeas for garnish and fresh parsley. Serve with pita bread.

This is an excellent recipe. You can adjust the garlic (for garlic lovers like me) and the ice cubes give it a nice, crunchy consistency (not too smooth) and you can really enjoy the chickpea flavour. This is my go-to hummus recipe!

Omg yes! Absolute perfection! This is my new favorite hummus recipe.

Perfection! I will definitely use this recipe again and again.

I used a medium lemon from my tree and maybe it was more juicy than most because the lemon flavor in this hummus was strong.  This recipe didn’t make a hummus my family enjoyed.  I searched for other roasted garlic hummus recipes and noticed that most use far more tahini.  I added an extra two tablespoons and that helped but I probably won’t make hummus using this recipe again.

This was my first time making hummus and it is soooooo good! My husband and I love garlic hummus, but the grocery store ones have an acidic taste, but this is such a delicious option! I added the ice cubs and it made it ridiculously creamy and taste even better! Thank you for sharing this recipe :)

Why do you use icecubes,after so many years making hummus I had never heard of it.

https://content.jwplatform.com/videos/8XUqiQ4X.mp4

Two large heads of roasted garlic come together with chickpeas, tahini, lemon, and EVOO for the most amazing roasted garlic hummus you've ever tried!

Top 7 roasted garlic recipe recipes from across the web

The most viewed roasted garlic recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Roast Garlic

stove-top roasted garlic

Roasted Garlic

How to Make Perfect Roasted Garlic

Roasted Garlic in Air Fryer

Roasted Garlic Potatoes au Gratin

Roasted Garlic Hummus

Top 7 roasted garlic recipe recipes from across the web

The most viewed roasted garlic recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Roast Garlic

stove-top roasted garlic

Roasted Garlic

How to Make Perfect Roasted Garlic

Roasted Garlic in Air Fryer

Roasted Garlic Potatoes au Gratin

Roasted Garlic Hummus

The most viewed roasted garlic recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine