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. 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!
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
- 1 - 2 garlic heads
- 1 tblsp olive oil - per head
- salt - dash
- pepper - dash
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Peel and discard the papery outer layers of the whole garlic bulb. Cut the top quarter off each garlic head so all the cloves are exposed. 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.
Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl. 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 in olive oil, for up to two weeks.. If you want to freeze the cloves do so right after they cool down. Then put all of the frozen cloves into a resealable bag and remove cloves when needed. They defrost so quickly!