When you roast garlic, it becomes so sweet and delicious. Think of a caramelized onion kind of flavour. Here’s a really simple to way to both roast garlic bulbs (for spreading onto pretty much anything, even dark chocolate), to making a garlicky infused olive oil for salad dressings, veggie bakes + sautés.
- 1 or many more bulbs of garlic
- lots n’ lots of extra virgin olive oil
- Small, oven-safe, clear glass bowls, one for each bulb
- Preheat your oven or toaster oven to 400°F to roast the garlic head.
- Slice the top off a head of garlic so that most of the large cloves within show an exposed upper surface.
- Place the clove of garlic in a small oven-safe dish. I use small Pyrex glass bowls for this purpose. You can find them in any kitchen supply store and in most supermarkets, and the bowls hold a large head of garlic perfectly for roasting.
- Pour the olive oil over the head of garlic, being particularly sure to drench all exposed clove surfaces with oil. As the olive oil runs off the head it will form a pool around the head, but be sure to leave the cut surface of the bulb exposed above the surface of the oil to get a nice browned crust on the cloves.
- Place the dish and garlic head into the oven and roast it for about 30 minutes, until the surface of the cloves is a golden brown.
- Remove the garlic head from the oven and, with a fork, remove the garlic head from the glass dish and set it on a plate to cool. Allow it to cool about 15 minutes, until you can handle it comfortably.
- Use a small paring knife to pop the roasted cloves out of the head of garlic. Keep the garlic roasted oil and add to lunch + dinner the next day.
Notes: Use the oil and cloves within a day or two. Spread cloves onto honey crisp apple slices, sourdough crackers, or a high quality cheese like Dubliner, and a little dab is incredible on a piece of rich dark chocolate.