Roasting Garlic

Garlic is great in many foods and an essential ingredient in almost every culture. It is often minced and sautéed to flavor a sauce or the cooking oil before adding other ingredients or meats. Raw garlic is harsh and sulfury, strong enough to ward off vampires. But it gets mellow, nutty, and sweet when cooked. But not too mellow. It still retains its unique character. One of the best ways to mellow garlic is to roast it with some olive oil. It makes a great spread on bread, toast, or crackers. I also use it in mashed potatoes, salad dressings, soups, and sauces. It's easy.

Average: 5 (1 vote)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

roasted garlic head

Roasting garlic is an easy way to amp up almost any recipe and turn plain bread, toast, or crackers into an extraordinary accompaniment to any meal.

Course. Side dish.

Cuisine. American.

Makes. 1 head of garlic.

Takes. 5 minutes to prepare. 20-30 minutes to roast.

Ingredients

1 head of garlic

2 tablespoons olive oil

salt & pepper

Method

1) Setup your grill for 2-zone or Indirect cooking and preheat to medium.

2) With a sharp knife, cut off the pointy end of each garlic head about 1/2" below the top of the head. This should be deep enough to expose the flesh of most of the cloves within. If not, cut a little further down. Separate the cloves slightly so the head is loose and there is a bit of space between cloves.

3) Tear off a square of aluminum foil, and sit the head on the foil. Wrap the lower half of the head in foil so it will act like a heat shield during re-entry and a base for it to stand up on. Drip some olive oil over the bare garlic meat and let a little run down between the cloves. If you like, sprinkle a little salt and pepper on the exposed flesh.

4) Place the whole shootin' match on the grill in the indirect heat zone. After about 30 minutes stick a pointy knife into one of the center cloves. If it meets resistance, cook another 15 to 30 minutes. If it slides in like buttah, it is done.

Stuck indoors?

Take large cloves, chop off the tips and stem ends of the cloves. Place the flat edge of a chef's knife on each clove and press down until they are crushed, then peel off the skin. Cover the bottom of a frying pan with about 1/4" olive oil. It doesn't have to be really expensive extra virgin. Warm the oil over medium heat and add the cloves. There should be tiny bubbles coming from the cloves. If not, turn up the heat a skosh. Let them simmer until the edges turn golden, but not brown. Remove them with a slotted spoon. Let the oil cool and save it in the fridge. It is now garlic infused and great for salad dressings or sautéing.

In a big hurry?

Cut off the garlic's top, soak it under water for about 3 minutes, wrap in plastic wrap, poke a few holes in the wrap so the steam will escape, and microwave on high for about a minute.

Make extra

You can serve it like this and just spread it on bread or spread it on bread and grill it, or pop the cloves out of the paper, put them in a plastic bag in the fridge for a week, or even freeze them. Keep some on hand. You'll be glad you did.

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling, get a FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Lookit what our members are cooking:


Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments