Roasted garlic has MANY different uses, is good for you, and roasting it gives it a milder, sweeter taste than raw garlic. The best part is it’s SO EASY!
How to roast garlic:
Cut the top off of each head of garlic you are going to roast, just enough to expose each clove. Put them in a casserole dish and pour 1 1/2 to 2 teaspoons of olive oil (I’ve also used avocado oil) on each head to fill the cracks around each clove. Some will run to the bottom of the pan, that’s a good thing. Sprinkle a little salt and pepper on each one.
Cover the casserole dish with a lid or tin foil and bake at 400° for 40 to 50 minutes. When the garlic is soft and golden brown it’s done.
Roasted garlic can be added to mashed potatoes, pizza, pasta, soups, salads, dips and many, many other things I’m sure!
Roasted Garlic Butter Recipe:
Take all the cloves out of a whole head of roasted garlic and smash them with a fork. (This works better if the cloves are warm.) Add in olive or avocado oil, salt, pepper, parsley, parmesan cheese and room temperature, unsalted butter. Stir until nice and soft.
- 1 head of roasted garlic
- 1 tablespoon olive or avocado oil
- ½ teaspoon of salt
- ¼ teaspoon ground pepper
- 1 tablespoon dried parsley
- 2 tablespoons grated parmesan cheese
- ½ cup of unsalted butter at room temperature
- Take the cloves out of one head of roasted garlic and smash them with a fork. (this is much easier to do if they are warm)
- Add oil, salt, pepper, parsley, cheese, and butter. Stir until completely combined.
- Use or refrigerate right away.
Just a note: I only had salted butter and it was a bit to salty for me, so if you use salted butter you might want to add less than a 1/2 tsp. of salt.
We spread the roasted garlic butter on French bread and toasted it in the oven. It was delicious!