There is nothing like roasted garlic. So popular in fact that may cooks start with a whole head of garlic in the middle of a large pan and work from there. Which is a great idea, but we like it enough to make it up in large amounts. So, who wants a foolproof way to roast garlic? Once upon a time, I had a cute terra cotta garlic roaster. And it held one perfect head of garlic. But, I did not use it. Why? Well you see, it only held one head of garlic and the frugal side of me was not going to heat up the oven to roast just that one head of garlic...
Enter the muffin tin. Turns out, it is perfect for roasting garlic. You can load up the tin with 6 heads of garlic, if desired, plus they stay upright. Obviously, if you need more than six heads of Roasted Garlic, grab a 12 cup muffin tin. Or if you only need four heads, leave a couple of the cups empty. So easy to customize roasted garlic for your kitchen. Plus roasted garlic is a delicious way to eat more garlic, which is also very good for us.
How about some Roasted Garlic tips?
To use the Roasted Garlic: let cool enough to handle the heads without getting burned. Carefully break the head of garlic apart to separate the individual cloves. When ready to use squeeze the roasted garlic out from the papery skin. With all that delicious roasted garlic, I would also like to offer some suggestions for use:
- Warm roasted garlic is delicious as a "spread" in place of butter, on your favorite crusty bread.
- Make a delicious and frugal Breadcrumb Pasta Sauce. Chop the peeled Roasted Garlic cloves and toss with hot pasta, additional olive oil, and dry bread crumbs, and a little fresh parsley if available (don't worry, it is good without also!). Pass Parmesan cheese at the table for everyone to use as desired.
- Mash some Roasted Garlic cloves into soft butter, spread on cut bread, broil until golden brown, heavenly!
- You may also freeze the individual cloves of Roasted Garlic on a tray, then transfer them to a storage container or freezer bag. Convenient and so easy to have on hand, Roasted Garlic as needed, with no waste.
I think you get the idea, it is really easy to enjoy Roasted Garlic, so get roasting already! For the freshest garlic, choose plump heads of garlic with no sprouts, which indicates age and a strong hot flavor.
- fresh garlic
- olive oil
- 6 cup muffin tin, for a small batch
- 12 cup muffin tin, for a larger batch!
- aluminum foil
Now we are ready to begin!
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Roasted Garlic, the easy way!
by the seat of my pants!
350-degree oven
1 muffin pan
1 head of garlic for each "cup"
olive oil
Slice the point off to expose the tips of the garlic cloves. Place each head of garlic in a separate muffin cup.
Drizzle with olive oil. Cover with foil, roast for 45-55 minutes. Or until soft and lightly brown in your oven.
UPDATE:
For your convenience, a "copy and paste" version of How to Make Roasted Garlic the easy way! has been
included below.
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parties featured here. Printable "copy and paste" version: Roasted Garlic, the easy way! by the seat of my pants! 350-degree oven 1 muffin pan 1 head of garlic for each "cup" olive oil Slice the point off to expose the tips of the garlic cloves. Place each head of garlic in a separate muffin cup. Drizzle with olive oil. Cover with foil, roast for 45-55 minutes. Or until soft and lightly brown in your oven. Storage options for Roasted Garlic. Keep covered tightly in the refrigerator for up to a week. You may keep Roasted Garlic frozen for up to six months. Thaw in the refrigerator before using. ~~~~ |
