How to Make Roasted Garlic

OK, so during our lots o’ time at home together with my boys being sick, we’ve been watching a LOT of the Food Network. Yesterday afternoon, after the boys all said “hey y’all” several times with Paula Deen, they left the room to play something and I half-watched while making headbands.

It was an old episode where Paula makes Zesty Roasted Garlic Bread and lasagne. And she makes a lasagne sandwich out of a half-loaf of bread…I literally watched this with my mouth hanging open, aghast at what I was watching…you won’t believe the last 15 seconds of this video:


Ok. Moving on.

I decided after watching, though, that I did want to roast my own garlic, and remembered that I’d pinned a how-to to Pinterest via For the Love of Cooking a few weeks ago. I checked both recipes, and decided on this combination for my first try:

1 head of garlic
1 tsp olive oil
sea salt

Preheat oven to 400. Cut the tops off all the heads of the cloves of garlic (but leave it all together – no need to separate the cloves)…doesn’t have to be perfect, and you can leave the papery skin on it, too.

Set the head of garlic on a small square of foil that’s big enough to close around the head. Drizzle olive oil over the top, sprinkle lightly with sea salt, and close up the packet.

Put the foil-wrapped garlic on a cookie sheet, and bake for 30 minutes.

Let it cool slightly, and you should just be able to squeeze the roasted garlic from the head and into a bowl.

this was just one clove that i pulled away, but you really don't need to do that...just squeeze the whole head of garlic and all of the delicious, roasted goodness comes right out!


Smash it up.

I mixed mine with half a stick of softened butter (not two sticks, as Paula suggests), about a tablespoon or a little more of parsley flakes (I didn’t have fresh), a little bit of fresh ground pepper, and a little shake of dried basil. I didn’t add salt because I used salted butter, so I think that’s enough.

I just stuck this in the fridge to use in the future. It’ll be great on french bread (just broil it for a minute or two to get it melty and the edges crispy), and I’m even thinking that when I make eggs tonight for dinner, I’ll use just a bit of it either to season the pan or butter toast for egg and cheese sandwiches.

I’ll post more uses for roasted garlic as I try out new recipes!

2 Comments (+add yours?)

  1. Laurie
    Feb 15, 2012 @ 16:56:19

    I think I gained 7 lbs. watching the last 15 seconds of this video. I have to say, it was more than a little disgusting. Ew.


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