If you’ve ever made roasted garlic before you know what a pain it can be to get the thin, papery skin completely off after it’s roasted, and what a sticky mess it is. The recipe below takes the hassle of that away! Plus you get garlic infused oil. If you’ve never made roasted garlic before then you’re missing out on a culinary delight!
Roasted garlic is delicious all on its own eaten like grapes…just don’t blame me for not getting kissed later! Below is a list of just a few of the other countless ways you can use roasted garlic…
Ways to use roasted garlic
- Compound butter (blend with softened butter)
- Pureed into mashed potatoes or cauliflower
- Cut up and mixed into guacamole
- Mixed with mayo for a roasted garlic aioli. Then use on sandwiches, as a dip, as a coating on baked chicken or salmon, or thin the mayo mixture out with milk of choice to make a salad dressing.
- In a meatloaf or hamburger patty
- Added to soups
Ways to use garlic infused oil
- Make a salad dressing
- Dip for bread (like Italian restaurants)
- Roasted veggies
- Cooking fried eggs
- Replace for any oil to cook with and add extra flavor to your meal
- Add a little swirl of oil to soup before serving
This recipe is crazy easy! Even my kids make it for me. I like to use a large chefs knife to prep the garlic but it’s not necessary to. You can also use a small drinking glass with a flat bottom.
This recipe doesn’t have exact amounts because it doesn’t really need them. It depends on how much or how little roasted garlic you want to make. Keep in mind this stores REALLY well in the fridge, so make extra and you’ll have it on hand when you want it. I typically make two whole heads of garlic at a time.
Easy Roasted Garlic and Infused Oil
- Fresh garlic cloves
- Oil of choice such as avocado or olive oil
- Preheat oven to 350°.
- Remove all the outer layers of papery skin. You can do this quickly by lightly smashing the garlic cloves with the bottom of a glass or the heel of a knife. Press just hard enough that the paper falls off but the clove isn’t smashed too badly.
- Place all the cloves in an oven safe bowl.
- Cover with oil to just above the cloves.
- Roast in the oven until fragrant and the cloves are golden and lightly browned around the edges.
- Let cool and store in a glass jar.