And while the the garlic takes a while to cook, it’s largely hands-off time. This is a recipe that a beginner cook can master so they look like a seasoned chef. Make extra and keep some in your fridge. You can thank us later!
How to roast garlic
This recipe is very easy and will leave your kitchen smelling amazing! And for even more delicious flavor, try our roasted cherry tomatoes! The exact amount of time varies widely due to many factors: the size of the head, the freshness of the garlic, the amount of roasted garlic you’re making, the elevation you’re cooking at. Sneak a peak at the garlic after 40 minutes. If it’s not golden brown, put it back into the oven and check on it every 10 minutes until it’s done. Warning: you’ll need to watch the cloves carefully as the smaller ones will burn before the larger ones are roasted. If time permits, roast whole heads of garlic. It is easier, and the results are more consistent. If it’s been longer than that, you MUST reheat the garlic to 185 degrees Fahrenheit to kill any botulism spores. The best way to do this is by cooking the roasted cloves in a small pan of oil.
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