Making roasted garlic is an easy game changer.
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During the early days of the coronavirus pandemic, I stocked up on garlic, one of my grocery must-haves, to the point of sheepishness. Though I cook with garlic on a daily basis, I knew some of my stash would have to be preserved, so I turned to roasting.
Your oven can transform garlic into a sweet, savory, and versatile condiment perfect for spreading onto bread, adding to salad dressings, or whisking into a basic béchamel. To roast heads individually, cut off the top to expose the cloves, drizzle with olive oil, add salt and pepper, and pop in a 350-degree oven for 40 minutes or until golden brown.
If you have several heads to roast, prepare them in a baking dish and cover them tightly with foil. Once cooled, squeeze the cloves into an airtight container and keep them in the fridge for up to two weeks. Alternatively, you can spoon the garlic into silicone ice-cube molds, freeze them until firm, and store them in a sealable bag for at-the-ready flavor bombs.
