It is one of those things that sound very simple: roasting garlic. Essentially, you take the whole bulb of garlic, pop it in the oven, and after an indeterminate time frame it comes out all gooey and browned and luscious.
The reality? Is actually knowing all the tricks and tips along the way that make the experience a simple and easy one that ends with the garlic bulb being gooey, browned and luscious instead of dry, cracked and bitter. Who wants bitter roasted garlic? Not me!
Here are step-by-step directions on how to roast garlic.
Preheat the oven to 350 degrees. Remove the excess outer papery skin of the garlic, being sure to leave the entire bulb intact (you don’t want to lose any cloves). Take a sharp knife and slice off the top portions of the bulb, making sure to remove the top bit of each individual clove.
Brush the exposed garlic clove tops with olive oil.
Then place bulb on a small square of foil. Loosely fold the foil up around the bulb so that it forms a little foil packet.
Pop the garlic packet into the oven (no need for a baking sheet) and roast for about an hour or until the cloves are easily squeezed from the skins. When you remove the packet from the oven, be sure to let it cool for at least ten minutes so the garlic isn’t too hot to handle.
Now, you can either squeeze the roasted garlic out directly onto a nice piece of crusty baguette, or if you are using it in a recipe, squeeze the garlic out into a small bowl and mash it with a spoon to make a paste.
Voila! Now you know exactly how to roast garlic.
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