Oh, how I love roasted garlic! And I promise you, it is incredibly easy! Roasted garlic can be used for so many things, from just using it as a spread on a piece of bread to tossing it into a homemade hummus, it’s a great little extra to add to the table. I’ve even put a head of roasted garlic on a grazing platter – it’s great on a cracker!
You don’t even need a muffin tin for this! But it does help keep them from rolling all over and the way I tuck the foil around them, it makes it a little easier to check. But all you need to roast garlic is heads of garlic with their tops cut off and olive oil. Okay, also foil and an oven. But that’s it!
First, you’ll trim the heads off to expose the cloves. If you are using black garlic, just be gentle, since they’re already a softer head of garlic. Then rub a little extra virgin olive oil on the tops and tuck some foil around the heads.
You’ll roast until the cloves start to get golden brown, about 30 minutes. At 20, I removed the foil so I could keep an eye on the browning process.
That’s it! The cloves pop out so easily – these were going straight into a homemade hummus, which I’ll be sharing tomorrow!
How to Roast Garlic
- 1 head of garlic, or more
- extra virgin olive oil
- Preheat the oven to 400.
- Trim the head of the garlic so all the cloves are exposed.
- Rub extra virgin olive oil on the exposed cloves.
- Tuck a small piece of foil around the garlic if using a muffin tin, or wrap whole heads of garlic in foil and place on a baking sheet.
- Roast for 30 minutes. If using a muffin tin, you can remove the foil at 20 minutes to keep an eye on browning for the remaining 10 minutes.
- Cool or enjoy hot!