Roasted Garlic
It's super easy to make your own roasted garlic! Just slice off the top of a garlic head, drizzle it with olive oil, wrap it up in foil, and roast to caramelized perfection.
Makes: 1 head (about 12 cloves)
Cost: $2
Equipment
- Aluminum foil
- Baking sheet
Ingredients
- 1 head garlic
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat the oven to 400°F.
- Rub most of the skins off of the garlic head, leaving just the thin ones that cover the cloves. Then, using a sharp knife, slice off the top ¼ to ½ inch of the garlic head, exposing the cloves.
- Place the garlic head on a square of aluminum foil, cut-side up, and drizzle the exposed garlic cloves with olive oil. Fold the corners of the foil up and over the garlic head, then pinch the edges of foil together to make a sealed pouch.
- Place the foil pouch on a baking sheet. Bake for 40 minutes, until the garlic cloves are very tender. (Check by carefully peeling back the foil and piercing a clove with the tip of a sharp knife; the knife should slide right in with very little resistance.) If you want your roasted garlic to be even more caramelized, let it roast for another 10 to 20 minutes.
- Remove the garlic from the oven. Let it cool for a few minutes in the pouch, then carefully peel back the foil.
- If you want your roasted garlic cloves intact, use a long, thin fillet knife or the pointed end of a chopstick to nudge them out of their skins. If you’re going to mash the roasted garlic anyway, hold the garlic clove in your hand, cut side facing out, and squeeze the cloves into a small bowl.