Roasted Garlic (And How To Use It)

by Diana Rattray

This simple roasted garlic is an excellent way to add flavor to dishes. Spread some on a sandwich or toasted baguette slices (crostini) or stir some into steamed veggies, hummus, or cheese dip. Or use it to add flavor to plain baked or oven-fried chicken. Rub it over a pork roast, whole chicken, or beef roast before it goes into the oven.

You can scale the recipe up to roast several garlic bulbs, and if you make more than you need, it can be frozen. Just mash it and freeze it in mini ice cube trays or wrap a whole bulb in foil and freeze it in a freezer bag.

What are some ways to use roasted garlic?

• Make a shortcut aioli. Add it to store-bought or homemade mayonnaise along with lemon zest, some lemon juice, and a dash of salt and pepper, to taste.
• Add roasted garlic to hummus.
• Put the garlic cloves in a small dish and serve on a cheese plate or charcuterie board.
• Mash the roasted garlic and use it as a spread on baguette slices or crostini.
• Add several cloves to mashed potatoes.
• Add to steamed vegetables.
• Squeeze a few cloves into 2 to 3 tablespoons of olive oil and toss with cubed potatoes or root vegetables. Roast at 425 F for about 35 to 45 minutes, or until the vegetables are tender and browned.
• Rub roasted garlic on a pork loin or chops before roasting.

How To Store Roasted Garlic

Refrigerate roasted garlic (whole heads or individual cloves) for up to 3 days.

Put whole cloves or mashed roasted garlic in ice cube trays or small containers and freeze for longer storage.

Variations

• Sprinkle with dried leaf thyme or fresh thyme leaves.
• Lay a sprig of rosemary, sage, or thyme over the heads of garlic.
• Use a flavored olive oil, such as lemon infused oil.
• If roasting several heads of garlic, arrange them in a muffin tin.

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