Roasted Garlic is a miraculous transformation, from spicy and pungent to silky and sweet, with just the addition of a little oil, heat, salt, and pepper. Added to soups and stews, or simply spread on bread, creamy cloves of Roasted Garlic are a great way to add richness to any dish. Roasted garlic’s versatility makes it another one of our Brilliant Basics.
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We’re garlic lovers in this house. Everyone knows about the garlic breath issue, and I say there is an easy way around that.
Find someone who also loves garlic and settle down together. Cook meals with lots of garlic, repeat, repeat, repeat. You’ll both smell lovely.
Storing Roasted Garlic
Roasted garlic keeps well in the refrigerator for up to two weeks. You can store it in a plastic bag, but I prefer a mason jar to keep the garlic fragrance contained.
Please DO NOT store roasted garlic cloves submerged in oil, even in the refrigerator, and never store garlic in oil at room temperature. Covering garlic in oil produces an anaerobic (oxygen-free) environment that supports the formation of deadly botulism toxins. For more information about storing garlic safely, download this PDF on how to safely store garlic from the University of California.
Making Roasted Garlic
It couldn’t be easier. All you need is a couple of bulbs of garlic (or several), salt, pepper, and olive oil. This recipe for roasted garlic comes from one of our favorite cookbooks: The Olives Table by Todd English. We’ve successfully roasted garlic with this recipe in both the full-size oven and the toaster oven.
Brilliant Basics: Roasted Garlic
Added to soups and stews, or simply spread on bread, creamy cloves of Roasted Garlic are a great way to add richness to any dish. Originally published in The Olives Table by Todd English.
- 2 garlic bulbs unpeeled, tops sliced off
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preheat oven or toaster oven to 400 degrees.
Place the garlic bulbs on a foil-lined tray. Drizzle with oil, and sprinkle with salt and pepper.
Bake, uncovered, until the garlic is lightly browned and soft, about 25 minutes.
Use immediately, or store in the refrigerator (see storing guidelines above.)