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roasted garlic; a holiday season must-have



Okay so I'm very convinced that keeping roasted garlic in my fridge has totally changed my cooking game. And I think it is going to be especially handy around the holidays this year! You can add it to almost anything. Picture this: you go to add seasonings to your favourite holiday dish like mashed potatoes, and reach for your perfectly caramelized and flavourful roasted garlic that is ready-to-go in your fridge. Or you warm them up and mash them into some olive oil, balsamic, salt and pepper for dipping crusty bread into. Or put them on a charcuterie board to have alongside cheeses and preserves. Or you blend them right into your gravy. I recommend roasting them ahead of time, so that they are already good to go come the holiday season.


Shoutout to Sage Produce, out of Norfolk County, Ontario, where I often source my garlic!


WHAT YOU'LL NEED:

AS MANY GARLIC BULBS AS YOU DESIRE

OLIVE OIL


PREHEAT OVEN TO 400°F.


Peel and discard as much of the outer papery layers as you can. With a sharp knife, cut off about 1/4 inch from the top of the cloves, exposing the inside of the bulb. I like to roast at least 12 bulbs at a time - the more the merrier.


Place garlic bulbs in a muffin tin, pan, or wrapped in tin foil. I usually use a muffin tin. Drizzle each bulb with olive oil, ensuring the bulb is coated well, and oil is seeping into the cracks. Cover them with aluminum foil, or I like to use another muffin tin flipped upside down.


Cook at 400 for 45mins-1 hour. Sometimes it takes less time and sometimes it takes longer depending on your oven, and garlic bulb sizes. Just keep an eye on them and remove them from the oven once they are super soft and browned.


Once they reach your desired colour, remove tray from oven and allow to cool well. Once cooled, remove each clove from the papery skin. Place cloves into a jar, top with olive oil, and store in fridge for about one week. OR you can place the cloves into an ice tray or masonjar, drizzle with olive oil (the better quality the olive oil the better it freezes!) and freeze overnight. Once frozen, you can pop them out of the molds, place them into a bag/storage container for using at any time!


-B