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How to Roast Peeled Garlic

Want to learn to roast peeled garlic? You’ll be pleasantly surprised to see how easy it is to have roast garlic at the ready for all your favorite recipes.

Garlic is considered by some as a natural medicinal. Research suggests that it can help the body fight against heart disease and cancer.

It also protects one from vampires.

Garlic also imparts fantastic flavor to the foods we enjoy. Caesar salad, Pesto, and Garlic Bread wouldn’t be the same without it.

Roasting garlic is a delicious way to enjoy this powerhouse of flavor and goodness without too much spice or bitterness getting in the way. In fact, roasting garlic softens, mellows, and almost sweetens the garlic.

I’ve shared before how easy it is to roast garlic, but I wasn’t completely satisfied with that method. You tend to lose some of the garlic in the oily skin.

How to Roast Peeled Garlic and Waste Less

So when I was reading Live to Eat last summer and came across the recipe for Garlic Confit, I knew it would be a game changer. This recipe I’m sharing today is adapted from the one in that book.

That recipe called for both canola and olive oils. I prefer not to use canola, so I use all olive oil. The original also called for fresh thyme, something you will probably never find in my kitchen. I substitute dried herbs of my choice, such as thyme or rosemary. I also throw in some crushed red pepper for kicks.

As you’ll see this method is pretty forgiving and versatile, so experiment and see what works best for you.

How do you roast garlic?

Roasting garlic is pretty easy, though there are several methods. You can drizzle the head of garlic  or the peeled cloves with oil and place it in an ovenproof container or wrap it in foil and bake until the garlic is soft and spreadable.

How do you roast peeled garlic?

The method I am sharing below is one of giving the peeled garlic cloves an olive oil bath. The hard, pungent cloves not only brown and soften during roasting, but they also impart good garlicky flavor to the oil, so now you’ve got garlic-infused oil as well!

Can you roast garlic without peeling the cloves?

Yes! Simply drizzle a whole head of garlic with olive oil and wrap it with foil. Bake in a 400-degree oven until soft.

What can you do with roasted garlic?

Roasted garlic is delicious spread on toast, stirred into mashed potato casserole, or added to dressings and sauces.

How long does roasted garlic last?

Roasted garlic, when covered with oil in a jar, is good for about a month as long as the jar is sterile, remains refrigerated, and you don’t cross-contaminate the contents with other foods.

You can freeze roasted garlic for longer storage.

How to make this good and cheap:

It’s pretty cheap and easy to roast peeled garlic. Here are some of the strategies you can use to make this recipe even more economical:

  • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of olive oil can help keep the price down.
  • Buying in bulk – I’ve made this recipe using garlic I peeled myself as well as garlic I purchased pre-peeled. The latter is much MUCH easier, and fairly affordable, if you buy the large bag from Costco and use it up in the allotted “best by” time frame.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

  • sturdy Dutch oven – Cook up lots of potatoes in a heavy stock pot
  • quart-size mason jar with lid – nice for storing the garlic in.

Want to learn to roast peeled garlic? You’ll be pleasantly surprised to see how easy it is to have roast garlic at the ready for all your favorite recipes.

  1. Preheat the oven to 300 degrees.

  2. Place the garlic, olive oil, peppercorns, herbs, and red pepper flakes into a Dutch oven. Cover and bake for 50 minutes.

  3. Cool the garlic and oil before transferring to a quart-size jar with a lid. Store in the fridge for several weeks or freeze for longer keeping.

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