Ahh, the sweet, carameley aroma of garlic roasting. It’s one of the easiest things you can do in the kitchen and yields such absolutely delish results. After less than an hour in the oven, you have a gooey buttery garlic paste you can squeeze into any dish for the most fresh and savory garlic flavor possible.
Top 5 favorite uses for freshly roasted garlic:
1) Spread on toast and top with avocado, fried eggs and tomatoes.
2) Squeeze into mashed potatoes.
3) Use in any soup near the end of cooking for an extra garlic burst.
4) Purée into any freshly made hummus recipe.
5) Add into a biscuit or bread dough.
I usually roast my garlic in individual cloves, spread out in a single layer and drizzle with olive oil and black pepper, as described in this recipe and shown here:
However, I have been seeing loads of recipes popping up for roasting entire heads of garlic. So, I decided to try out this new-to-me method and see which one is better.
Using this recipe, here is the process:
Chop 1/4″ off heads of garlic to expose the cloves.
As much as I want to love the whole head roasting method because of its slightly quicker process, I prefer the single clove roasting method better.
The single cloves have no actual garlic flesh exposed during the roasting process, so the garlic paste inside is a consistent texture. As lovely as the caramelized edges are in the whole roasted garlic head, I found it difficult to get those tougher edges to blend evenly into a mashed potato recipe. The individual roasted garlic cloves are also much easier to handle. You simply pick it up and squeeze out the paste versus the garlic head that you have to either pull apart or scoop out the paste with a small spoon.
The single clove roasting method is worth the extra minute or two to pull apart the clove and toss evenly in olive oil and pepper. It lasts for four days in the fridge and provides easy access to fresh garlicky goodness in any of your favorite recipes!