Slow Roasted Whole Garlic

I love everything to do with cooking, but if there’s one thing I can’t stand, it’s peeling and chopping raw garlic. I don’t know what it is, but I just can’t stand the smell on my fingers, so I always buy a big bunch and roast it up to use in cooking instead.

Ingredients

Garlic – No need for anything fancy here, just regular, run-of-the-mill garlic will do the trick.
Olive oil – You don’t have to use olive oil for this recipe, you can use any neutral flavoured oil instead if you’d prefer. Try something like canola, vegetable or grape seed oil, rather than a strongly flavoured nut oil or avocado oil.
Salt – Even though the skin is still on the garlic, I always add a pinch of salt to all of my cooking because it helps enhance the flavour of the garlic.

How To Make Slow Roasted Whole Garlic

STEP 1

Either slice the top off the garlic or chop them in half horizontally and add them to a baking tray.

STEP 2

Drizzle the garlic with olive oil and a pinch of salt and toss them around a bit to make sure they are evenly coated in the oil and salt. The amount of oil you use doesn’t really matter, it’ll work with no oil or completely submerged, so use an amount somewhere in between. For reference, I used about 1-2 tablespoons of olive oil to 6 bulbs of garlic.

STEP 3

Cover the tray with al-foil and make sure it is tightly sealed.

STEP 4

Transfer the tray to a 160˚C oven for around an hour until the cloves are meltingly soft. The timing will vary slightly if your garlic are on the larger side, so if that’s the case, add an extra 30 minutes or so onto the time. The garlic won’t burn easily because the oven is at a low temperature so don’t stress too much about getting the timings exact.

Storage Instructions

Store your garlic in an airtight container in the fridge for up to 1 month.

Uses

You can use these in pretty much any recipe that calls for garlic. It will give a milder flavour than fresh garlic so you will if you’re replacing it in a recipe that calls for fresh, maybe double it.

Here are a few recipes of mine where I’ve used it or you can use it in:

Recipe