How to Roast Garlic – Two Ways

Posted by on Feb 6, 2014 | 31 comments

How to Roast Garlic – Two Ways

We had a how to roast garlic supper party.

Yeap people. We got our friends to dress up in all their finery, traipse over to my house for an evening of discussing roasting garlic, then slathering sweet garlic onto bread and scoring a taste sheet as to which version they preferred. All in the name of this blog post. Don’t we just have the best friends?

Luckily the partners came along too and so it was garlicylicious love fest.

garlic recipes

Apart from eating it straight out of the bulb or on bread, OH adds roasted garlic to salad dressings,  directly into salads, in dips like hummus  and pesto when a milder garlic hit is needed, on pizza and straight on top of spaghetti. It is like a sweet garlic butter that we can’t stop eating.

A little word of caution though, as nice as garlic is slathered on everything and it is nice – I don’t recommend eating it just before you have a hot date (apart from to check that they are not a vampire) or a fab job opportunity.

garlic recipes

Well back to the garlic scores. Would you believe that both garlic recipes scored equally during the party? Frankly, we normally go with time saving and just roast the garlic whole. You try it and see what works for you.

Well if you fancy making some roasted garlic sauce or some garlic bread – look no further. Just do it.

4.0 from 2 reviews
How to Roast Garlic - Two Ways
Author: 
Recipe type: Appetiser
Cook time: 
Total time: 
Serves: 2
 
How to roast garlic in two easy ways.
Ingredients
  • How to roast garlic - 1
  • 2 whole bulbs of garlic
  • Or
  • How to roast garlic - 2
  • 2 whole bulbs of garlic
  • 2 tsp olive oil
  • Salt
Instructions
  1. How to roast garlic - 1.
  2. Preheat oven to fan assisted 160C / 180C / 350F / gas 4.
  3. Put garlic bulbs in whole and roast for about 20-25 minutes until the cloves are soft when you touch them.
  4. Or
  5. How to roast garlic - 2.
  6. Preheat oven to fan assisted 200C / 220C / 425F / gas 7.
  7. Cut of the head of the bulb and also the top of the cloves so that each clove is exposed.
  8. Put each bulb into some foil and sprinkle on the olive oil and a pinch of salt.
  9. Wrap up each bulb in the foil and roast in the oven for about 30 mins or until the cloves are soft to your touch.

31 Comments

  1. You’re reading in my mind Bintu! I was just preparing the same post :D Love roasted garlic for it’s flavour and aroma!

    • I am going to come and have a nosey at your post when it is up.

  2. I love roasted garlic, I first discovered it at The Stinking Rose a garlic restaurant in San Francisco, what a revelation! GG

    • Oh man, I would love to check out the stinking rose.

  3. I love roasted garlic on everything. Can I please come to your party next time….pretty please?

    • You are very welcome. Especially if you bring along some of your lamb.

  4. I love roasted garlic, it renders a harsh bulb of garlic into a mellow and delectable side veggie – great tips! Karen

    • Hey Karen, milder garlic has a place in many a dip.

  5. Hmn, perfect to add to a roasting tin with a Sunday roast – great to highlight something so simple yet so tasty x

    • Adding garlic whole to a roasting tin is super easy.

  6. I don’t think you can ever have too much garlic and roasting it is a perfect way to eat it.

    • I agree with you.Never ever too much garlic.

  7. What a fun evening. Love roasted garlic, but possibly don’t do it as much as we should. I go with the easy version – less faffy is always a plus for me. Interesting though that they both ended up getting the same result.

    • Yes easy is so much better if you can have that option.

  8. Deeeeeeelicious! We can’t get enough of the stuff :)
    Janie x

    • Nice to know I have fellow addicts.

  9. I love roasted garlic. Never really tried doing it at home except when it gets roasted along with chicken and veg at the weekend but it is agreat thing to have to add to soups and stocks or on bread. Mmm

    • Also good to keep in the fridge and add to lots of stuff.

  10. I love roasting garlic, makes it so sweet and mild so far more socially acceptable.

    • Yeap, you are right there.

  11. Roasted garlic truly rocks! Love adding it to a gravy for roasted chicken, roasting a bulb in the chicken juices. Best gravy ever. I’d add it to everything if I could!

    • I love your idea of roasted garlic into a chicken gravy.

  12. I always had the impression that cutting the top off was less to change the flavor and more to make it easier to get the squishy soft sticky garlic out of the peel. You’re supposed to be able to just squeeze the cloves, instead of peeling…

    I never noticed that it really helped, though…

    I think I usually cooked it for more than 20 minutes, though. I’m going to have to try it for the shorter time, and see if that makes it easier to handle… I always seemed to end up losing so much of the soft garlic that stuck on the peel that it didn’t seem much worth it. Your picture, though, looks as if it is peeling pretty nicely. Makes the whole idea much more appealing.

    • I guess you could vary the time you cook it for and see what works best for your oven?

  13. Roast garlic is so lush. I have to sneak any sort of garlic past my hubby, but then I am sneaky so I usually manage *evil chuckle*

    • Wow, really. Well done you.

  14. Love garlic, what a treat!

  15. Love roasted garlic but rarely cook it. Inspired to do so again. Only prob is that is exudes from the pores for days afterwards – or so I am told – which makes the day job a bit tricky. Great friends you have got!

    • Make sure everyone around you eats it then you are all good.

  16. I’d love to go to a party like that! I’m such a fan of roast garlic, it’s just the best. Can never understand people who say they don’t like garlic! Every time we cook a roast dinner we always roast a garlic bulb too and we all (children included) sit there sucking out the heavenly sticky caramelised garlic from their skins getting into a right old mess. Bliss!

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