I love garlic! Not only does it taste delicious but it’s REALLY good for you too! Garlic is packed with vitamins, minerals, and antioxidants and it’s even been proven to lower cholesterol and combat heart disease! Let’s face it, everything tastes better with a little garlic and roasted garlic really ups the deliciousness quotient in spades!
Roasting garlic mellows out the bitterness that raw garlic usually has and after roasting it in the oven it develops a really nice deep, sweet flavor that is just amazing. You can use roasted garlic in almost anything such as: tomato based sauces, soups, vegetables, cooked pasta, salad dressings, meat dishes, and even spread on Italian bread. Pretty much any recipe that calls for garlic, roasted garlic can be used in its place.
This evening I am making braised short ribs for dinner and I thought homemade garlic mashed potatoes would be the perfect side dish. The roasted garlic was super simple to make and will definitely make my mashed potatoes sing!
To make the roasted garlic simply cut the top off of a head of garlic and remove as much of the papery skin as you can. Place the garlic heads in a tin foil “pouch” and drizzle them generously with a good olive oil. (I happen to LOVE the flavored oils from The Amazing Olive in Port Jefferson, NY) Sprinkle the garlic with Kosher salt and fresh ground pepper, seal the tin foil pouch, and bake in a 450 degree oven for about 40-45 minutes.
When you remove the garlic from the oven, it should look nicely browned and roasted through.
Let the garlic cool off for a few minutes and then very carefully lift one bulb at a time and squeeze from the bottom until all of the delicious roasted garlic is released. It should slide out VERY easily from its skin at this point.
Give the roasted garlic a little stir to break everything up and then it’s ready to go! You can store the roasted garlic in the fridge for up to 2 weeks……………….if it lasts that long!
**Quick Suggestion** – Make your own compound butter for garlic bread! It’s so much better than the store bought version that is loaded with odd ingredients to preserve its flavor.
To make the compound butter – Soften a stick of unsalted butter and mix in a whole roasted head of garlic. Stir to combine and then scoop onto a piece of wax paper. Roll the compound butter mixture into a log shape, seal, and place in fridge until slightly firm. If you prefer a stronger garlic flavor, use 2 heads of roasted garlic.
To make the garlic bread – Slice a loaf of fresh Italian bread lengthwise through the middle. Spread each side generously with compound butter, sprinkle with a little grated cheese, salt and pepper and bake at 350 degrees until the bread is nicely browned and the cheese is slightly bubbly. Slice and serve hot.