How to Roast Garlic in the Oven
Here I share with you some simple tips and tricks to perfectly roasting garlic in the oven. PLUS so delicious recipes to use it in!
Servings: 1 bulb
Cost: 50p / 50c
- 1 large bulb of Garlic
- Olive Oil
Slice the tip off the garlic bulb to expose all the cloves (only the tips, don't slice off too much).
Drizzle with olive oil (1 tsp should suffice).
Wrap in foil and place in the oven at 180c/356f for 45-60mins, or until knife tender, golden brown and caramelized. Don't be tempted to whack up the temp, low and slow is the aim of the game.
Leave for a few minutes to cool down, then peel away the outer layers. Squeeze out as much as you can, making sure the outer peel doesn't mix in.
Use as a spread or in a butter, stir through a cheese sauce or even in a dip!
a) Garlic - This works best with fresh garlic, step away from the garlic you've just discovered in the back of your cupboards. Chances are that's already started to firm up, meaning it'll come out quite dry and chewy.
b) Smooth - The garlic should squeeze out like a smooth paste. If for whatever reason it's a little firm/lumpy then squeeze it on to a flat surface, add a pinch of salt and smash with a fork. This is what I actually do with my Roasted Garlic Mac and Cheese to ensure it's as smooth as possible.
c) Measurements - 1 large bulb will give you about the same as two small bulbs. You're looking at around 1 heaped tbsp's worth of roasted garlic.
d) Time - Low and slow is the aim of the game, so don't whack up the heat to try and speed things up. You're looking for a deep caramelization, it should be sticky when you peel the foil away. You can check multiple times throughout to check how it's getting on.
Calories: 76kcal | Carbohydrates: 7.93g | Protein: 1.53g | Fat: 4.62g | Saturated Fat: 0.643g | Polyunsaturated Fat: 0.533g | Monounsaturated Fat: 3.286g | Trans Fat: 0.002g | Sodium: 4mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 0.24g | Vitamin A: 2IU | Vitamin C: 7.5mg | Calcium: 43mg | Iron: 0.43mg