Roasted Garlic Recipe

Neiman Marcus Taste | Clarkson Potter, 2007

Roasting garlic mellows its sharp flavor and brings out its sweet tones. If you’ve never tasted garlic that has been roasted, treat yourself after making this recipe by smearing some of it over a hot piece of toasted French bread and sprinkling with a little bit of coarse salt. That something so simple can taste so heavenly is one of those miracles that makes me happy to have chosen the profession of chef.–Kevin Garvin

LC Roast Garlic Galore Note

There are, clearly, countless applications for this almost effortless, wholly luscious condiment, no matter how romance-averting they may be. Should you crave a smidgen of inspiration, take a gander below the recipe, where our gallivanting and garlic-loving recipe testers divulged their go-to uses. Special thanks to veteran tester Elsa Jacobson, who alone contributed 100 of these inspired ideas. But don’t let that stop you from sharing yours.

Hands-On Time: 5 minutes | Total Time: 50 minutes | Makes about 1/4 cup

Want it? Click it.

Ingredients

1 large head garlic

Directions

1. Preheat the oven to 350°F (176°C).
2. Cut the head of garlic in half horizontally but leave the two cut sides facing one another. Wrap the head loosely in foil, place in a small baking dish, and transfer to the oven. Roast for 45 minutes.
3. Unwrap the garlic and squeeze the roasted cloves into a bowl. Let cool to room temperature. (You can reserve it in an airtight container in the refrigerator for up to a week. If desired, cover the garlic with a little olive oil.) Use as you see fit. Stumped? Take a cue from any of the below…

Hungry for more? Chow down on these:

Chili Garlic Paste from ECurry
Garlic Butter Roasted Mushrooms from Smitten Kitchen
Dandelion Greens and Garlic Cooked in Duck Fat from Leite's Culinaria
Spaghetti with Wild Garlic and Herbs from Leite's Culinaria

Make roasted garlic your bitch by:

Swirl into risotto
Toss with roasted baby carrots
Mix with steamed green beans
Smear under the skin of to-be-roasted chicken
Whisk into vinaigrettes and dressings
Mix with steamed green beans
Slather on lamb along with fresh herbs
Stir into vichyssoise (just a touch)
Whisk into pasta sauce (marinara, alfredo, or otherwise)
Whiz into olive tapenade
Blitz into olive-basil pesto
Smear on bread, sprinkle with Parmesan, and bake or broil
Whip into chèvre
Dabble atop arugula salad
Sauté with mushrooms
Slather on slice of crusty bread
Fold into compound butter
Spread on toast
Sprinkle atop a baked potato
Whip into a twice-baked potato
Blend into mashed potatoes
Spread into a grilled cheese sandwich
Infuse into vegetable or fish marinades
Scramble into eggs
Sizzle into a stir-fry
Alternate with sauce, noodles, and cheese in lasagna
Layer into eggplant Parmesan
Whip into cream cheese (and use to accompany bagels..and lox.)
Smother baked brie
Swirl into French or Italian bread dough before baking
Sprinkle atop foccacia
Dab atop pizza
Whip into a frittata
Snuggle into an omelet
Sauté with onions in hash browns
Dab adjacent to Caprese salad
Whisk into onion dip
Strew atop nachos
Stuff into pitted olives
Slather on anything at Thanksgiving
Smear on a burger
Meld into soup
Garnish a gazpacho
Stir into chili
Frizzle into fajitas
Toss with sautéed spinach
Throw into the pan with oven-roasted vegetables
Stuff in chile rellenos
Melt into mac ‘n cheese
Sneak into guacamole
Fold into hummus
Add to baba ghanouj
Scatter over asparagus (steamed, roasted, or grilled)
Slip into samosa filling
Blend into mayo for an aioli of sorts
Use in place of raw garlic anywhere
Dot on hot dogs
Smear inside a wrap
Stuff into a pita sandwich
Blend into BBQ sauce
Smear inside a quesadilla
Crush into artichoke and spinach dip
Dish up with cheese and crackers
Nuzzle it up to sliced tomatoes
Stuff into baked stuffed zucchini
Strew atop cold sesame noodles
Blend into yogurt sauce or in raita
Daub on flatbread
Cradle eggs Florentine on an English muffins
Bake into biscuits
Dump into corn bread batter
Dribble over baked corn bread
Roll inside a burrito
Immerse with marinated cheese
Massage into labneh or yogurt cheese
Jumble it in with three bean salad
Spooned aside, atop, or mixed into roasted red peppers
Jazz up butter for corn on the cob
Scatter over panzanella
Roll into sushi
Stuff into pierogi
Fashion into a sauce for grilled fish or grilled meat
Dress up a chicken sandwich
Squeeze it into mushroom caps
Bake it into Bulgarian gyuvetch
Make it into pasta al olio with onions, roasted garlic & herbs
Mash into refried beans
Add to baked beans
Slip into spanakopita
Jumble into chilaquiles
Mix into migas
Slather on a tostada
Serve alongside pickles
Add to tahini sauce and serve with falafel or Jerusalem salad
Add to caramelized onions (at the end)
Stir into a green bean casserole
Slip into rice pilaf
Mix into ranch dressing
Stirred into Thousand Island dressing
Added to turkey stuffing
Stir-fry with Szechwan eggplant, green beans, or broccoli
Toss with pad Thai
Mash into mole
Make into pasta salad
Sex up some salsa
Put in potato salad
Slather over grilled vegetables
Eat by itself on a spoon, fork, or knife