I love, love, love garlic. It’s one of the things you will always find in my fridge because I use it so often. But wasn’t until a few years ago that I discovered how wonderful roasted garlic can be when Paul took me to a fancy restaurant in our area and my meal came with an entire head of roasted garlic. At first I thought there was no way I was going to eat that much garlic. I mean, seriously, it was an entire bulb! But curiosity got the better of me and I tentatively eased one of the soft, buttery cloves out of the skin and put it in my mouth. It was WONDERFUL. Roasted garlic has a much, much, much milder flavor than raw garlic. It turns buttery and even a little sweet. I mean, it’s still going to do a number on your breath, don’t get me wrong, but the flavor is incredible. And there are lots of wonderful ways you can use it in your cooking. Like in this unbelievably good Roasted Red Pepper Sauce. Or in the super easy but totally impressive No Knead Roasted Garlic & Rosemary Artisan Bread. Here are a bunch of other ways you could use your roasted garlic.
Ways To Use Roasted Garlic:
Mashed up the roasted garlic cloves with a little salt, some butter and Parmesan cheese and spread on crusty bread, then toast it under the broilerWith potatoes for roasted garlic mashed potatoesOn a pizza (either mashed and spread over the pizza dough before topping or scattered over the cheese as a topping itself)In sauces (like Roasted Red Pepper Sauce)Added to soupsMashed with some soft butter and herbs, then refrigerated to form a compound butter to serve with steakCombined with mayo or mustard for an aioli to use on sandwiches or burgersMixed with sour cream and a little salt for a dip to eat with veggies or chipsBaked into a loaf of crusty artisan breadSprinkled over baked Greek feta fries
Roasting garlic is simple as can be. You just need a couple of garlic heads (or more depending on what you are planning to use it for), a little olive oil, some aluminum foil, and a sharp knife. Using the knife, you cut off the top of the head of garlic, exposing the cloves. If you miss some, just use a paring knife to cut off the tips of the cloves that don’t come up as high as the rest. Then you rub off the papery skin and drizzle each garlic head with a little olive oil before wrapping them up individually in aluminum foil and roasting in the oven for 45 minutes. And ba-da-bing, ba-da-boom, you have got yourself some delicious roasted garlic. Go ahead and try a clove or two before using it in something – you will be surprised at how delicious and mild it is!
More Recipes for Garlic Lovers
Grilled Garlic BreadCheesy Garlic Mozzarella Swirl RollsGarlic Rice with Fried EggSlow Cooker Little Smokies in Honey Garlic BBQ SauceOven Roasted Broccoli with Garlic, Parmesan and LemonGarlic Brown Butter Mashed PotatoesPantzaria me Skordalia (Roasted Beets with Garlic-Potato Spread)Creamy Roasted Garlic & Mushroom RisottoRosemary & Garlic Oven Roasted Rack of LambSalt Crusted Baked Potatoes with Roasted Garlic & Rosemary ButterRoasted Garlic & Rosemary No Knead Artisan BreadHomemade Garlic Naan Bread
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