It’s all about the roasted garlic. Roasting your garlic is like putting an REI sticker on your 4Runner, feeling guilty after finishing the entire tub of ice cream by yourself even after your wife told you to stop, or wondering why it’s called Laffy Taffy when no one’s laughing.
Somethings in life just need to be done.
LET’S GET COOKIN’
Why roast? Roasting your garlic releases the beautiful, rich flavors of your garlic while simultaneously dialing back the abrasive “spice” of the root.
It’s really a simple process. Preheat your oven. Decapitate your garlic. Place them face down in a bit of oil, and roast until your house smells like Gilroy California!
Top Tip: If you’re going through the trouble of roasting one or two heads, why not roast 4 or 10? It’ll take you the same amount of time AND you’ll have some to freeze. Just thinking ahead.
COMMON QUESTIONS ABOUT ROASTED GARLIC
Can I substitute roasted garlic for fresh garlic?
In most recipes roasted garlic will improve the depth of flavor in the dish. The only exceptions would be if you have to sauté the garlic first in a pan to build flavor. These aren’t the best for that, as the moisture and texture of the garlic has changed.
Short answer: yes. Get out there and substitute!
Do I have to cover the garlic in foil?
Actually, you don’t. If you want to save some planet, you can omit the covering. It will dry out the garlic a little faster, so check them at 30-minutes, BUT placing them face down will give you some nice steaming action without having to waste aluminum.