Soft and mellow roasted garlic has many delicious uses, and you can make it in several ways. The usual method is to slice the top off a head of garlic so the cloves are exposed, drizzle the cut side with olive oil, then wrap it in foil and roast at 350 degrees Fahrenheit for an hour, boogiebaby notes on Chowhound. But dave_c recommends turning the heat down to 250 degrees and roasting for a couple of hours, until the cloves are very soft and easy to spread.

You can get the same results without turning on the oven. To roast a few cloves quickly, Taralli seals them in a foil packet and places it directly on a grill grate or gas burner, flipping periodically with tongs. Another stovetop method: Simmer whole peeled garlic cloves in olive oil until they’re golden brown and soft. Remove from the oil and use right away, or refrigerate (you can even freeze them). And save that garlic-scented oil for cooking—it’s fantastic, John E. says.

Discuss: Roasted garlic – where am I going wrong?

Photo by Flickr member karindalziel under Creative Commons

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