Is there anything better than roasted garlic? We think not. Just three ingredients–garlic, oil, and salt–meld together to make something so compelling, you’ll smear it on every kind of meat or vegetable or bread you can get your hands on.
Is there anything easier or better than roasted garlic? We think not. Three ingredients. Almost no effort. But wow. And we know, we know, we know what you’re thinking. This isn’t actually a recipe. And you’re right. It’s a technique. But it’s not just any technique. It’s a certifiably foolproof technique that turns out tender, creamy garlic so luscious you want to slather it over everything in sight. Just wanted to be clear about that.–Renee Schettler Rossi
- Quick Glance
- 5 M
- 1 H, 5 M
- Makes 1 head
- 1 head garlic
- 1/8 teaspoon kosher salt
- 1/4 teaspoon extra-virgin olive oil
- 1. Preheat the oven to 350°F (180°C).
- 2. Cut just enough of the top from the head of garlic to expose the inside of each clove. This will probably be about 1/4 inch (6 mm). Place head on a sheet of foil. Season with salt and olive oil, wrap the foil over to seal, and place it on a rimmed baking sheet. Roast until the garlic is tender, 45 to 60 minutes, depending on the size of your head of garlic. The garlic is done when you pierce the foil with the tip of a paring knife and it meets little to no resistance.
- 3. Let the roasted garlic cool slightly prior to unwrapping the foil.