Does it get any better than a dish flavored with the buttery warmth of roasted garlic? It’s so simple to make and elevates food to a whole other level.
Want to impress your friends with your cooking skills? Give them something with roasted garlic in it.
Want to spice up your same old boring dinners? Add roasted garlic to it.
Hungry and don’t know what to eat? Have some roasted garlic….ok, maybe that’s going too far. But seriously, roasted garlic is the bomb!
Khoa cooks pretty much every day, but when I venture into the kitchen for some simple, sloppy, scientific experiment-like food making, I can never go wrong with roasted garlic.
Here’s how Khoa makes it in our oven/microwave/toaster/grill:
- Cut off the top of an entire head of garlic.
- Place the garlic in the center of a big piece of tin foil (large enough to wrap around the entire head of garlic plus extra room at the top)
- Pour some olive oil on top of the garlic (around 1.5 tablespoons)
- Season the garlic with salt and pepper.
- Gather the tin foil at the top and twist it shut (it should resemble a Hershey’s Kiss).
- Bake the garlic in the oven at 220 degrees celsius (430 degrees fahrenheit) for 45 minutes to an hour.
- Unwrap the foil and pop each clove of roasted garlic from its papery casing.
One minute of prep and 45 minutes in the oven is all it takes.
Try adding roasted garlic to pasta, steak, sandwiches, or spread it on toast. You can even mix it with butter and rosemary and keep it in the refrigerator to have on hand to make a quick garlic bread anytime.
The flavor combinations are endless!