Easy instructions on how to roast garlic and then how to store the roasted garlic in olive oil. This is the best way to roast a bulb of garlic and enjoy in your favorite savory recipes.
I wanted to call attention to one of the most popular posts on my site: the Philly cheesesteak eggrolls.
How To Roast Garlic Cloves And Store In Olive Oil
I love garlic and more specifically, roast garlic cloves. There is something about the delicious, caramel cloves that bring my mouth happiness. I have been known to eat an entire bulb, yes a bulb, in one sitting.
You will not be buying roasted garlic in a jar ever again once you know how easy it is. This recipe is an update on my original post on Perfectly Roasted Garlic.
Roasted Garlic Bulbs
You are able to roast as many bulbs at once as you would like. One, three or an entire sheet pan of them!
Start with a piece of aluminum foil.
Place your garlic on the foil.
Roasting In Olive oil and salt
Drizzle the garlic with a bit of olive oil and a sprinkle of salt. If you want to add pepper that is good as well!
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How to make roasted garlic
Close up the foil to form a packet. There is no need to compress the foil tightly around the garlic. In fact, leaving a bit of space for the air to circulate will help in the roasting process.
Bake the packet
Place in a 400 degree oven for 45 minutes. The natural sugars will become caramelized and sweet. You know the garlic is ready to come out of the oven when the cloves slide out of their skins when you press on them. If you like your garlic to have a touch more sweetness, allow it to roast for another 10-15 minutes. This is my idea of heaven on earth.
Peeling the cloves
The cloves will easily slip out of the skins with a gentle squeeze when they are roasted to perfection.
Storing in olive oil
I store my roasted garlic in a mason jar.
Allow the cloves to cool completely before you store them.
Olive Oil
Cover the roasted garlic in olive oil, cover with a lid and ring. Store in the refrigerator and use within 2 weeks.
Do not leave roasted garlic in oil on the counter. It can lead to botulism and no one want botulism. Read this PDF on the safety of preserving and storing garlic.
How To Roast Garlic And Store In Olive Oil
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Instructions
- You are able to roast as many bulbs at once as you would like. One, three or an entire sheet pan of them!
- Start with a piece of aluminum foil.
- Place your garlic on the foil.
- Drizzle the garlic with a bit of olive oil and a sprinkle of salt. If you want to add pepper that is good as well!
- Close up the foil to form a packet. There is no need to compress the foil tightly around the garlic. In fact, leaving a bit of space for the air to circulate will help in the roasting process.
- Place in a 400 degree oven for 45 minutes. The natural sugars will become caramelized and sweet. You know the garlic is ready to come out of the oven when the cloves slide out of their skins when you press on them.
- If you like your garlic to have a touch more sweetness, allow it to roast for another 10-15 minutes. This is my idea of heaven on earth.
- The cloves will easily slip out of the skins with a gentle squeeze when they are roasted to perfection.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Sarah Mock
you are welcome! I like to be helpful to my readers.
Sarah
julie
love the way you setup the recipe "print copy "
Tracy
Hi Sarah. Can’t wait to try this as I’m a garlic lover! Short of me eating it right out of the jar , what other ways do you enjoy it? Thx.
Rocky
Hi Sarah
I like your recipe, very easy to do and yummy! I want to know, how long can I store this and is it OK to keep Garlic in Olive Oil as I've heard of some health issues re: botulism?