Garlic Clove Roasted (Printable Version)

Whole garlic cloves roasted until soft and sweet, ideal for spreading or flavoring various dishes.

# What You Need:

→ Main

01 - 3 whole garlic heads (approximately 30 to 36 cloves)
02 - 2 tablespoons extra-virgin olive oil
03 - ½ teaspoon fine sea salt
04 - ¼ teaspoon freshly ground black pepper

→ Optional Aromatics

05 - 2 sprigs fresh thyme or rosemary
06 - 1 teaspoon balsamic vinegar (optional, for drizzling after roasting)

# How to Make It:

01 - Set the oven temperature to 400°F (200°C) to prepare for roasting.
02 - Separate each garlic head into individual cloves, keeping the skins intact.
03 - Place the garlic cloves into a small baking dish or onto a sheet of heavy-duty aluminum foil.
04 - Drizzle extra-virgin olive oil evenly over the garlic cloves, then sprinkle with sea salt and freshly ground black pepper. Add fresh thyme or rosemary sprigs if using.
05 - Gently toss the cloves to ensure even coating with oil and seasonings. If using foil, wrap the garlic into a sealed packet; otherwise, cover the baking dish tightly with foil.
06 - Place in the oven and roast for 35 to 40 minutes until the cloves become golden, soft, and caramelized.
07 - Allow the garlic to cool slightly, then gently squeeze each clove to release the roasted garlic from its skin.
08 - Serve the roasted garlic warm or at room temperature. Optionally, drizzle with balsamic vinegar for added flavor.

# Expert Tips:

01 -
  • It turns pungent raw garlic into a mellow, buttery delight that feels like a delicious secret shared only with close friends
  • The simplicity and versatility make it a favorite for boosting everything from sauces to roasted veggies
02 -
  • Never roast garlic without covering it; the foil traps moisture making the cloves tender instead of dry and brittle
  • Adding a drizzle of olive oil before roasting is the secret that unlocks that melt-in-your-mouth texture and rich aroma
03 -
  • If you want an even deeper flavor, roast the garlic cloves longer at a slightly lower temperature, just watch carefully to avoid burning
  • The best secret: use parchment paper under your foil to prevent sticking and make cleanup a snap

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