Roasting garlic makes the flavor go from harsh to mellow and buttery. The slightly sweet cloves are perfect in salads, sauces and even just smeared on bread. Plus you can easily roast a bunch and freeze them.
Pinchof kosher salt
Preheat the oven to 400F.
Cut off the top of the head of garlic so that all cloves are exposed.
Place the head of garlic onto a small sheet of aluminum foil so that the cut portion is exposed.
Crunch the aluminum foil around the base of the garlic clove but do not close.
Pour olive oil to coat all exposed cloves and add a pinch of kosher salt.
Close the aluminum tightly and place on a sheet tray.
Place in the oven for 45-60 minutes. Garlic will turn a golden brown color and be soft to the touch when done. The papery exterior should easily come away from the cloves.
Allow the garlic to cool until you’re able to handle the head of garlic.
Gently squeeze each clove out and store in the fridge for up to 3 days. Any longer and they should be frozen.
Line a sheet tray with parchment paper. Place each clove on the sheet tray in a single layer. Ensure they don’t touch.
Freeze in a single layer until frozen solid.
Remove and add to a freezer safe container. Good for up to 6 months.
If you’re not going to use the roasted garlic be sure to freeze it as quickly as possible. Freezing the cloves individually will keep them from freezing together.
Do NOT store in olive oil at room temperature.
Roast a bunch of garlic all at once and store it in the freezer. It’s easy to grab a few cloves for dinner as they thaw very quickly.
Roasted Garlic - How to Make, Store and Use It https://smackofflavor.com/roasted-garlic-how-to-make-store-and-use-it/