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Need a pizza topping, a compound butter, a baguette spread, and maybe a complex flavor to invigorate your boring mashed potatoes? Roasted garlic is exactly what you’re looking for!
Effortless, very little prep time, and bonus: your house will smell like heaven for hours. Or…at least what I imagine heaven smells like!
Keep reading for a detailed recipe and suggested ways to use this incredible ingredient.
How to use roasted garlic
Next-level garlic bread
French baguette or Italian loaf
Roasted garlic
Small pinch of coarse sea salt
Optional:
Minced parsley for garnish
Doctored-up frozen pizza
Frozen pizza (I like Red Baron brick oven crust pepperoni pizza)
Roasted garlic cloves, whole
Red onions, sliced as thinly as possible
Fresh or lightly-dried basil
Compound butter
1 cup unsalted butter, softened
6-8 cloves roasted garlic
1/2 tsp coarse sea salt
Optional:
2 Tbsp. minced parsley
How to roast garlic
Ingredients
1 head of garlic
1 tsp olive oil or avocado oil*
*Do not use extra virgin olive oil, as its smoke point may be too low for this recipe
Small pinch coarse sea salt
Instructions
1. Preheat the oven to 400°F
2. Cut the tops of the garlic heads so most of the cloves are exposed
3. Tear off and set aside a small square of aluminum foil (one per head of garlic)
4. Lay the garlic head in the middle of the foil square and drizzle with oil, covering the exposed garlic cloves
5. Fold the aluminum foil square closed and place on a baking sheet
6. Bake in preheated oven for 45-50 minutes
7. Remove from the oven and allow the garlic to cool for at least 10 minutes before handling
8. Using your hands or a pair of tongs, start at the bottom of the head of garlic and gently squeeze until roasted garlic pops out of each cavity (see video below)
9. If any cloves are still intact, pull them out of the garlic head and squeeze them individually; the garlic will easily pop out of its “shell”
10. Use immediately or store in an airtight container in the refrigerator for no more than 7 days*
*Do not store on the counter, as room temperature garlic in oil presents a risk for botulism
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