One of the best combinations is olive oil and roasted garlic when it is allowed to slow roast in the oven and develop a rich, nutty, and slightly sweet taste. Roasted garlic can be added into any recipe that calls for garlic or simply smeared on a piece of crispy baguette.
This recipe is insanely easy, almost dummy proof. The only way you can possibly mess up this recipe is if you roast the garlic for too long. Pretty hard to do considering your house will be perfumed with roasted garlic when it is ready. You will know the garlic is done when you push on garlic through the foil and it feels soft. You shouldn’t burn yourself if you push the side of the foil and not the bottom.
1 head of garlic (I use elephant garlic)
Salt and pepper
Preheat oven to 375
Remove cloves from shell and place on sheet of tin foil
Sprinkle generously with olive oil, salt, and pepper
Roast for 35-45 minutes, or until the cloves are fork tender
I am sure that many of you have seen countless tutorials on how to roast an entire bulb of garlic but I don’t prefer that method because when you squeeze the garlic out of the bulb at the end, a lot of garlic is left in the shell. This is gold, you don’t want to waste even a tiny bit.
My go-to for roasting garlic is elephant garlic. Seriously, these cloves are insanely large!
Elephant garlic is part of the leek family and is a cross of different species to make it this big. It doesn’t have the sweetness of a leek, but it is more subtle than garlic.
Now, onto this mindlessly easy recipe.
Separate the garlic cloves from the bulb and take the skins off. With regular garlic this may be a challenge to some, but elephant garlic skin peels right off and is more of a shell.
Have I told you how massive these cloves are?
Okay, I think you get the point.
Tear a sheet of tin foil, drop the garlic cloves on it, and sprinkle generously with olive oil, sea salt, and pepper.
Wrap the foil tightly around the garlic and place on a baking sheet.
Bake at 375 for about 35-45 minutes, or until the cloves are tender and you’re wearing a lovely scent of roasted garlic because your house is engulfed by garlic scent.
Once soft, pour contents of foil into a bowl and mash into a paste. Yes, even the olive oil that is left in the foil. That stuff needs to be bottled and sold!
Use in any recipe that calls for garlic, or just spread on a piece of toast and call it a day. The best part? You won’t have awful garlic breath after eating this stuff.