*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
Luckily for me my wife enjoys garlic as much as I do. Man that would be tough if she didn’t. Truthfully, we probably wouldn’t still be together. I always have some roasted garlic in the fridge ready to go. It’s one of those simple things to make and tastes GREAT too.
Why roast it whole?
Well aside from the sheer convenience of doing it whole instead of individual cloves there are some actual benefits
- Roasted garlic will add so much flavour to a dish
- Just squeeze it and the cloves will all come out. #nopeelingnecessary
- The house will smell AMAZING
- It keeps for a few weeks if stored correctly – airtight container and olive oil. Boy does that oil taste good too!
- It’s healthy – lowers cholesterol, helps immune system and lowers your blood pressure
Aside from all these wonderful facts above roasted garlic is truthfully just delicious. Roasting it brings out some of the natural sugars so you get a little caramel flavours. It softens the taste a little so it isn’t quite as pungent (for the no garlic lovers). The texture is great too. It’s spreadable/mashable without any lumps so great to add into salad dressings or make roasted garlic aioli/mayonnaise with.
Happy Cooking and Happy Eating Friends!
- 1 garlic bulb
- 1 tbsp olive oil
- 1 tsp salt
- 1 sprig thyme optional
- Using a serrated knife chop the top off the garlic to expose the bulbs - roughly 1/4 off the top
- Place garlic inside tin foil on baking sheet and drizzle with olive oil. Sprinkle with salt and add a sprig of thyme. Wrap and place in the oven @ 150c for 45 - 50 mins or until garlic has caramelized slightly