The Roast Garlic Recipe That's Too Easy Not to Make
Roasted garlic is delicious and an underused addition to myriad dishes and preparations. Mashed potatoes, pizza, mayonnaise, steaks, roasted chicken, party dip, and salad dressing are just a few. I could keep going, but that would only delay you learning how to actually roast the damn stuff. Without further ado...
Peel the garlic
You'll need one or more heads of garlic. Peel just the outer layers off, keeping the head intact.
Grease the garlic
Trim about ½ inch off the root end to expose the cloves. Drizzle 2 teaspoons olive oil over the exposed garlic, letting the oil sink down.
Roast the garlic
Wrap garlic in aluminum foil and roast in the oven at 400°F for about 45 minutes, or when a center clove is completely soft and golden brown. Roasting time will depend on the size of your garlic.
Unwrap the garlic
Let the garlic cool slightly, then lightly pinch the bottoms of the cloves to push them out of the skin.
Store the garlic
If you don't eat it right away, roasted garlic can be refrigerated for up to 2 weeks or frozen for up to 3 months.
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