The Easiest Roasted Garlic (No Oil, No Salt!)
A good friend of mine recently told me a story about a small dinner gathering with some new friends. As they chatted, the hostess poked her head out of the kitchen to ask, “Does anyone here believe there is such a thing as too much garlic?”
Everyone quickly confirmed that there is no such thing. She laughed happily, and then commented, “I love that none of you even asked what I’m making before you answered!”
That led everyone to brainstorm any possible dish that they wouldn’t be willing to try with garlic in it. Pasta? Of course. Oatmeal? Savory oatmeal is all the rage right now – worth trying. Ice cream? Yep, definitely worth a try.
Roasted Garlic Chocolate Cake…?
Someone finally came up with chocolate cake, which seemed to be the real dividing line. Some people were certain that roasted garlic would ruin chocolate cake.
I am 100% on the team that would still be willing to try it.
So what I’m saying here is that I’m a big garlic fan. And there’s no need to put it in any risky recipes when you can just eat it roasted all on its own, or roast it and combine with any other dish that strikes your fancy.
Whenever I see recipes for roasted garlic online, it’s always the same instructions: cut the head in half, drizzle with oil, sprinkle with salt, cover in foil, roast.
But what I’m here to tell you is that the oil and salt part is completely unnecessary and you don’t even need to cut the head in half at all.
You Can So Do This
Seriously, roasted garlic is probably the easiest possible food you can make.
Just wrap the whole head in foil, and roast it dry like that at 400 degrees Fahrenheit for 45-60 minutes. That’s it.
The garlic will come out of the oven super soft, intensely aromatic, and with the full-bodied, rich, garlic flavor that you are looking for. No oil or salt needed at all.
This is so much easier than everyone makes it out to be, it’s just as good…and way healthier!
Easy to Store
The best part about this recipe is that it lasts a LONG time in the refrigerator once it’s been cooked…I’ve kept it for 2 weeks or more! :P
You can also easily store this in the freezer and thaw it out at a later time for use in any recipe.
Roasted garlic is perfect in so many dishes:
- Mashed potatoes
- Salad dressings
- Spread for wraps or bread, etc!
How Healthy Is It??
Besides being pretty much the perfect flavor for Fall recipes (or any other season, IMO!), you’ll also be getting a surprisingly near-complete protein source, tons of manganese, calcium, Vitamin C, and Vitamin B6.
And by leaving out the oil and salt, you maximize the nutrient content of any meal that includes this roasted garlic, while adding an intense burst of flavor.
It’s that simple. Here’s a quick video showing the couldn’t-be-easier-process:
The Easiest Way to Roast Garlic Recipe Video
- 1 head garlic
- aluminum foil
- Preheat your oven to 400 degrees Fahrenheit.
- Wrap the entire head of garlic in the foil and close up any holes. Place garlic on a shelf in the oven and roast for 45-60 minutes or until the garlic is super soft when squeezed.
- Remove garlic, open foil and let the garlic head cool completely.
- Cut the garlic head in half completely and squeeze out the soft, roasted garlic into a container to store for later or use immediately.
- NOTE: Keeps well in the fridge for up to 2 weeks or can easily be frozen and thawed for later.