We are big garlic lovers here and we make these Oven Roasted Garlic Bulbs regularly and I always have some Oven Roasted Garlic Puree in the fridge ready to go! We use it in mashed potatoes, mixed with sour cream as a topping for baked potatoes, added to sauces, dressings or even when roasting vegetables. The possibilities are endless.
You can truly use this recipe for Oven Roasted Garlic Bulbs as it flavors dishes with a milder sweeter garlic flavor which is definitely worth a try and totally awesome I have to say! You really have to give it a try, at least once in your lifetime! Well, that is what i was told and I have been making it ever since!
To be honest I make a dozen Oven Roasted Garlic Bulbs at a time, just so I have enough in the fridge or freezer for whenever the need arises and in our house the need arises often! After you try it you might just do the same. You never know!
These Oven Roasted Garlic Bulbs make the nicest puree, perfect to use with any dish that requires garlic! You should notice the difference in the taste. It cooks the same and lasts for up to three days in the refrigerator!
If you store it in an airtight container, mashed or whole, it will last about 3 days in your fridge. If you store it in your fridge, as whole cloves, totally covered in olive oil, the roasted garlic will last between 10 and 14 days.
My favorite way is to freeze the whole cloves. Then when frozen place the cloves in a resealable bag and take them out of the freezer right before you want to use them. That way I always have some around!
Ingredients to make Roasted Garlic
garlic bulbs
olive oil
salt
pepper
How do you make Roasted Garlic?
Preheat your oven to 350 degrees. Line a 9 x 13 inch baking pan with aluminum foil. Peel and discard the papery outer layers of the whole garlic bulb.
Cut the top quarter off each garlic bulb so all the cloves are exposed. If you see any green sprouts inside, that’s ok, just dig them out with a knife as best you can. Place cut side up on the prepared baking sheet.
Pour each tablespoon of oil on top of each bulb and season lightly with a dash of the salt and pepper on each.
Cover tightly with tinfoil and bake until the cloves are soft and golden brown, about 55 minutes to 1 hour. Your house will smell great!
Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl.
You now have two choices. You can squeeze out each clove and leave it as is. I usually place the cool cloves on to parchment paper and put them in the freezer and once frozen, put them into a container or resealable bag. Then I can take them out as I need them.
Your other option is to mash the flesh with a fork to blend it into a purée. This purée can be stored in an airtight container in the refrigerator for up to three days. Stored in an airtight container, covered completely in olive oil, for up to two weeks. The olive oil preserves the garlic and leaves you with garlic infused olive oil. They defrost so quickly and are so convenient, I highly recommend freezing them! Really.
Uses for Roasted Garlic
soft cloves spread on bread or crackers, garlic cheese bread, flatbread,
mashed with butter
chicken, pork, steak
mashed potatoes
Spinach Artichoke Dip, Roasted Garlic Hummus, vegetable dips, salsa
salad dressings
sauces
pizza
soup
pasta
Yep we have made a video so you can see these Oven Roasted Garlic Bulbs and our Oven Roasted Garlic Puree being made! Check it out below!
Oven Roasted Garlic Bulbs Video
Oven Roasted Garlic
Equipment
- 9 x 13 inch baking pan or casserole dish
Ingredients
- 1 - 2 garlic bulbs heads
- 1 tblsp olive oil - per bulb
- salt - dash
- pepper - dash
Instructions
- Preheat your oven to 350 degrees. Line a 9 x 13 inch baking pan with aluminum foil. Peel and discard the papery outer layers of the whole garlic bulb.
- Cut the top quarter off each garlic bulb so all the cloves are exposed. If you see any green sprouts inside, that’s ok, just dig them out with a knife as best you can. Place cut side up on the prepared baking sheet.
- Pour each tablespoon of oil on top of each bulb and season lightly with a dash of the salt and pepper on each.
- Cover tightly with tinfoil and bake until the cloves are soft and golden brown, about 55 minutes to 1 hour. Your house will smell great!
- Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl.
- You now have two choices. You can squeeze out each clove and leave it as is. I usually place the cool cloves on to parchment paper and put them in the freezer and once frozen, put them into a container or resealable bag. Then I can take them out as I need them.
- Your other option is to mash the flesh with a fork to blend it into a purée. This purée can be stored in an airtight container in the refrigerator for up to three days. Stored in an airtight container, covered completely in olive oil, for up to two weeks. The olive oil preserves the garlic and leaves you with garlic infused olive oil. The roasted garlic should be stored in the refrigerator and will last for two weeks. They defrost so quickly and are so convenient, I highly recommend freezing them! Really.
Notes
Nutrition
Mary says
I'm going to try this today. My question is can I freeze some of the roasted garlic in a small jar or container and use as needed? I plan to use some of it today but I don't want to waste it and I may not use it all up fast enough.
Karin and Ken says
To freeze whole cloves, spread them out on a baking sheet and place in the freezer. Once frozen, store the cloves in a sealed plastic bag or container.
Yes you can! The best way to do it is to mash the roasted garlic and freeze it in teaspoon or tablespoon measurements in an ice cube tray. Once frozen, pop out the cubes and store them in a sealed plastic bag or container. This way when you need it you have the exact amount you are looking for! I love roasted garlic. It adds a slightly different and wonderful flavor to everything. Please let me know what you think of it when you are done. I would love to hear! All the best to you. Karin