Garlic is a close relative of onion, shallot, leek, and chive. The bulb of this plant is often used in cooking. The bulb is made up of cloves, which are the fleshy sections. It is said to have medicinal purposes. Garlic also has a distinct aroma and flavor used for seasoning dishes. Aside from mincing fresh garlic, one of the ways in which it is prepared is by roasting.
Materials and Equipment Needed
You will need garlic, a baking pan, a teaspoon, a small knife, an oven, an oven mitt, a small bowl or a small plate, and olive oil. Extra virgin olive oil is recommended.
Cut the heads (the pointed end) off the garlic. Choose a big head with firm and fleshy large cloves. Remove the paper-like covering of the garlic. Do this very carefully using your fingers to avoid wounding the garlic. The covers of the cloves should remain flawless and undamaged. Apply a little oil over the exposed cloves.
Roasting the Garlic
Heat the oven to 420°F. Chop the upper part of the visible clove clusters. Make the cuts 1/4 inch in length. The tender portion of the clove should be exposed and ready to be roasted.
Pour the olive oil over the cloves using a teaspoon. Make sure the oil is well-distributed. Fold foil over the cloves and wrap them securely, but not too tight. Let them sit on the baking pan and put the pan into a pre-heated oven. Do this very carefully using the baking mitt. Maintain the temperature in the oven at 400°F for around 30 to 40 minutes.
Use your baking mitt to remove the pan from the oven. Let it sit for about 10 to 15 minutes so it can cool. You’ll know the garlic cloves are ready if they look soft and are easy to mash.
Remove the skins around the cloves and squash out the roasted garlic into a plate or a bowl. Throw the skins away. Mash the squeezed-out garlic until it resembles a thick, creamy paste.
Roasted garlic tastes good when spread on bread, mixed with soups, and cooked with fried rice.