Roasted Garlic 2 Ways | Back To Basics | Episode 3

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).

Take 4 whole bulbs of garlic and place them in the center of aluminum foil.

Drizzle 1 teaspoon (5 milliliters) of olive oil over the whole bulbs.

Fold the corners of the foil into the center over the garlic to create a parcel.

For individual cloves, place a bulb on its side and press down with the palm of your hand to break it up.

Remove the husks from the individual cloves using a knife to crack them slightly and then peel off the husk.

Remove the root or stem end from each clove.

Place the individual cloves into aluminum foil and drizzle with 1 teaspoon (5 milliliters) of olive oil.

Sprinkle half a teaspoon (2.5 grams) of sea salt flakes and 3 cracks of black pepper over the individual cloves.

Fold the foil over the individual cloves to create a parcel.

Line a baking tray with parchment paper and place the prepared garlic on it.

Bake the individual cloves for 35 minutes and the whole bulbs for 45 minutes, or until extremely soft.

After 35 minutes, remove the individual cloves and place them on a plate.

After 45 minutes, remove the whole bulbs and turn off the oven.

Allow the garlic to cool for 20 minutes or place it in the fridge for up to 4 days.

Unwrap the garlic packages and slice the whole bulbs in half to reveal the soft roasted garlic.

Squeeze out the roasted garlic from the bulb halves.

Toast some bread and spread the roasted garlic on it like butter.

Store any leftover roasted garlic in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months.

Optionally, place roasted garlic in a glass jar, cover with olive oil, and store for up to 2 weeks for an infusion.

Equipment Needed

Spice Level: