Equipment
Ingredients
Garlic and Seasoning
- 2 whole garlic heads, papery outer layers removed, leaving head intact
- 15 ml extra virgin olive oil
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 205°C (400°F).
Using a sharp knife, slice about 6 millimeters off the top of each garlic head to expose the individual cloves inside.
Place each exposed garlic head on its own square of aluminum foil. Drizzle the exposed cloves evenly with the extra virgin olive oil, allowing it to sink into the cloves, then season with kosher salt and black pepper.
Wrap the aluminum foil tightly around each garlic head to enclose it completely, ensuring the oil cannot leak out during the roasting process.
Place the foil-wrapped garlic heads on a baking sheet. Bake in the preheated oven at 205°C (400°F) for 40 to 50 minutes, or until the cloves feel completely soft when gently squeezed with tongs.
Remove the garlic from the oven and carefully open the foil to let steam escape. Let the garlic rest for 10 minutes until cool enough to handle, then gently squeeze the base of the head to release the roasted cloves.
Chef's Notes
- Save the garlic-infused olive oil that pools at the bottom of the foil wrapper; it is liquid gold for salad dressings, marinades, or sautéing vegetables.
- For an aromatic upgrade, tuck a fresh sprig of thyme or rosemary into the foil packet alongside the garlic head before sealing.
- If avoiding aluminum foil entirely, place the prepared garlic heads in a small oven-safe ramekin, add a splash of water to the bottom, and cover tightly with a lid.
- Mashed roasted garlic is highly versatile: fold it into softened butter, whip it into mashed potatoes, or blend it into a quick vegan aioli.
Storage
Refrigerator: 1 week — Store in an airtight container, submerged in a thin layer of olive oil to preserve freshness.
Freezer: 3 months — Squeeze cloves out of the skin and freeze in small portions or an ice cube tray.
