Roasted Buttery Garlic
Roasted buttery garlic brings a warmth, and depth of flavor to any dish or recipe that requires garlic. Roasting the garlic rounds out the pungent edge that can sometimes overwhelm a dish, a sauce, or dressing. This recipe is easy to do, and requires minimal equipment. Be sure to read the information on safely storing roasted garlic.
Servings 1 Serving
Calories 14kcal
Equipment
- 1 Foil cut into a large square
- 1 Baking sheet or ovenproof dish
- 1 Sharp knife
- 1 Airtight storage container
Ingredients
- 1 whole bulb/head garlic with loose outer skin removed
- 1/4 tsp Drizzle of avocado oil or olive oil or oil of your choice or any high temperature oil of your choice
- 1/8 tsp kosher salt or 1/16 tsp if using table salt
- 1 pinch Black pepper or to taste
Instructions
- Preheat oven to 400°F moving a rack to the top 1/3 of the oven.
- With a sharp knife, cut the top of the garlic off.
- Place the garlic into the center of the foil, cut side up. Drizzle avocado oil over the cut surface. Sprinkle with kosher salt and black pepper to taste.
- Fold the side of the foil up to create a pouch. This will help build up evenly distributed heat during the cooking process, and prevent the oil from seeping out.
- Place on a baking sheet, or in an ovenproof dish. Place it in the preheated oven and bake for 40-45 minutes. The cooking time will depend on the size of the garlic head us and your oven.
- Your roasted buttery garlic is done when you can squeeze it out of the skin, and it is as soft, caramelized, and creamy as butter.
- Allow the roasted garlic bulb to cool enough to be handled, and then proceed with your recipe, or wrap the roasted garlic back in the foil, place in an airtight container and refrigerate. Use within 4-7 days.
- To use, just gently squeeze the roasted garlic out of the skin.
- Save the small pieces of garlic for future use by storing in an airtight container. You can chop the garlic and add salt, and a dash of citric acid to preserve it. Store in the refrigerator.
- Use this in marinades, dressings, aioli mayonnaise, as a spread, and in all things that you would use garlic for.
Video
Notes
There are many different methods to roasting garlic, and this is my preferred method. It’s important to note that roasted in oil or without oil, and raw garlic cloves in oil must be stored correctly.
Storage
If garlic is stored incorrectly, you run a very high risk of it developing clostridium botulinum bacteria…botulism. While this pathogen will not change the taste, smell, or look of the garlic, it is a neurotoxin, and can be life threatening.
Preserving
If you want to preserve and store your roasted garlic, in oil or out of oil, or raw garlic cloves in oil it’s important to do this under refrigeration at 40°F or less. And even then, it’s best to consume it within 4-7 days. One of the best ways to use roasted garlic and its oil is to simply make it when you need it. Yeah, it’s an extra step, but it is so worth it!
Salt, citric acid (a fruit acid), as well as keeping it at a temperature under 40°F all help to inhibit the growth of clostridium botulinum bacteria. This will not prevent your roasted garlic and garlic oil from naturally succumbing to the end of its natural shelf life.
Freezing
I recently roasted 1/4 baking sheet tray of garlic. I used salt, and the freezer as my chosen method to preserve. I don’t keep my roasted garlic in oil. In fact, I don’t care for garlic flavored olive oil…and I’m not overly fond of olive oil either. To preserve my roasted garlic, I roasted each head with 1/4 tsp of kosher salt (1/8 tsp table salt), a drizzle of avocado oil, and I left them in their roasted skin.
When they were cool enough, I spread them out on a baking sheet, and put them into the freezer. When they were frozen, I put them into a freezer Ziploc bag, with a date and label.
To use my frozen roasted buttery garlic, I simply remove it from the freezer, and defrost in the refrigerator, typically overnight.
To use my frozen roasted buttery garlic, I simply remove it from the freezer, and defrost in the refrigerator, typically overnight.
Nutrition
Serving: 1Serving | Calories: 14kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 291mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.1mg