I adore roasted garlic. I love it smeared on toast, mixed into soup (more on that another day), and I love adding it to marinades for added depth.
What I don’t adore?
Squeezing the cloves out of the paper-y husk. My cloves NEVER slipped out in perfect roasted clove form, but squished out in a mush, and I never got all of that garlic goodness out. There had to be an easier way, a better way.
And I found one!
At BJ’s (and Costco, I’m told) you can find these large bags of pre-peeled garlic. Even I, as an avid garlic lover, can’t finish these bags before they start to go bad, so there’s not much point in buying it. But now I roast most of the bag, freezing what I’m not going to use in the next week or two, and am loving having it on hand whenever I need it.
So, this isn’t really a recipe, more a method, but I’ll still list it below. The biggest difference I’ve noticed with this method versus roasting the whole head, is the bottoms of the cloves get a bit darker. They taste to same to me, and are just as soft.
I hope you’ll try this method the next time you roast garlic. If you do, please snap a photo and hashtag it #messycountersfp. I’d love to see what you make!
Roasted Garlic Cloves
1 lb pre-peeled garlic cloves
Pre-heat oven to 350°.
Line a 9 x 13 – inch pan with aluminum foil.
Pick through the garlic cloves to remove any bad ones, and toss (in the foil-lined pan) with olive oil, salt, and pepper. Cover pan tightly with foil and bake for 1 hour.
Lift a corner of the foil (be careful not to give yourself a steam facial, they hurt!) and check the color of the cloves. If they are to your liking, you’re done. If not, place them back in the oven for 5-10 minutes until desired color.
Freeze any garlic you’re not going to use in the next week or so. You can break off whatever you need in the future.
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