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Garlic is one of the most powerful ingredients due to being antifungal, anti-inflammatory, & a protector against common colds aside from it being absolutely delicious! Roasted garlic is an easy, nutritious, and fantastic base recipe for your meals.
It’s one of my favorite flavor enhancers to add to dishes. While this is true, I find that most clients & friends don’t seem to know how to create this dish. It’s SO easy to create, reserve, & continue to enjoy for weeks to come.
How This Roasted Garlic Recipe Can Be Used
- Use in Salads: To elevate your salad greens, this is a simple way to make a quick & easy, flavorful vinaigrette. Simply add the roasted garlic to a bowl with lemon, salt, pepper, any herbs desired, a touch of honey, & some additional olive oil.
- Use as an appetizer: Ever go to an Italian restaurant and they bring out olive oil with seasonings and possibly a touch of balsamic vinegar? I love using this recipe in its most simplistic way; to be served with oil, za’atar, salt, and pepper and using bread or cucumbers to dip into it.
- Use as a marinade: Use this recipe to season your meats with a touch of acid, additional seasonings, salt, pepper, and even honey.
- Use in sauces, dips, or spreads: Try this vegan bolognese sauce that has it in the recipe. This dairy-free arugula pesto sauce works great with this recipe too!
- Use it to cook with: Feel free to use this as a starter ingredient to help enhance your sautéed meals. Freeze it in small ice cubes to use for future meals!
- Add it to the unexpected: Add your roasted garlic to things such as scrambled eggs, grain salads, or even grilled veggies for additional flavor.
Easy-To-Make Roasted Garlic
Ingredients
- 1/2 pound peeled garlic (I recommend buying pre-peeled to save time)
- 1/2-1 cup extra virgin olive oil This will depend if you want extra olive oil.
Instructions
- Peel your garlic if you purchased bulbs. Pull apart the bulbs to separate the cloves. Using the base of the chef's knife, apply pressure to the flat side of the knife pressing down gently on the garlic clove to seperate it from its skin. Peel and reserve.
- Add the peeled garlic to a pan that allows you to cover it or wrap it with tin foil.
- Once you have added the garlic, check to make sure there are no impurities such as any garlic that contains mold, or any that still has the husk on it. You can cut away the top of the garlic if it appears woody or discolored.
- Add 1/2-1 cup extra virgin olive oil to the mixture and stir until well combined.
- Cook the garlic at 350 for 40 minutes and remove from the oven halfway through to stir. If your oven runs cool you may need to cook it longer.
- Let the garlic cool and reserve in the fridge. You can either leave the garlic whole, mash, or puree the garlic in a food processor. I like to gently mash it, but not fully blend.
- If leaving the garlic whole, make sure it is tightly packed with enough olive oil to cover it to ensure a longer shelf life in the fridge.
- Keep the finished product in your fridge for up to 1 month or until you get through it! I assure you it will not stay for any longer!
- Use this in soups, sauces, or served with za'atar, smoked paprika, salt, and fresh cracked pepper with gluten free bread and veggies!
Notes
More Recipes To Enjoy With Roasted Garlic
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