Oven Roasted Garlic Recipes

OVEN ROASTED GARLIC

Steps:

• Preheat oven to 500 degrees F.
• Rub the garlic with olive oil and place the heads, cut-side up, in a small saute pan or baking dish that's just large enough to hold the garlic comfortably.
• Season the garlic with the salt and pepper and add the stock to the saute pan. Place the saute pan in the oven and roast about 30 minutes, or until the garlic is golden brown on top and the cloves can be easily pierced with the tip of a paring knife. Remove the saute pan from the oven and allow the garlic to cool. When the garlic is cool enough to handle, squeeze the roasted garlic out of the skins. Serve with slices of french bread and garnish with chopped parsley.

ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
• Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
• From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)

EASY ROASTED GARLIC

Steps:

• Preheat oven to 325°F.
• Remove the loose, outer layers of papery skin from the garlic bulb.
• Slice off the top of the bulb, about 1/4 - 1/2. Cut enough to expose the top of the cloves but still leave the bulb intact.
• Tear off a 12-inch square piece of foil, place the garlic bulb in the center and drizzle it with a Tablespoon of olive oil.
• Bring the edges of foil up and around garlic, wrapping tightly, and bake in the oven at 325° F for 35 minutes.
• Remove packet and carefully unwrap garlic.
• Squeeze each clove of garlic out of it's skin and use as needed or store in a zip-top baggie in fridge or freezer for later use.

ROASTED GARLIC

Steps:

• Preheat oven to 425 degrees. Place garlic in a baking dish, drizzle with olive oil, and cover with foil. Roast until soft, about 40 minutes. Remove from oven; let cool. Squeeze cloves out of skins. Whole cloves can be stored, tightly wrapped, in the refrigerator up to 1 week.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.