Top Rated Roasted Garlic Recipes
One of the greatest things about salsa is its versatility. This recipe has the flavor profile of an authentic Mexican salsa, but features a couple of unusual ingredients: olives and roasted garlic. The addition of lemon zest, rather than lime juice, unites the Mediterranean and Mexican flavors and adds a fresh bite to the salsa.Roasted garlic brings a sense of depth and nuttiness to this salsa, and it could not be simpler to prepare at home. Feel free to roast a whole head of garlic, instead of just the required cloves below, and place the extra cloves in an air-tight container, covering it with oil until submerged, and keeping it in the fridge.
Chipotle and rich, roasted garlic are the flavors you didn't know you needed on your turkey burgers.This recipe is courtesy of McCormick.
Sometimes, you just need a straight-up, no-frills mashed potato recipe. Well, here it is. OK, maybe it's not quite as no-frills as I made it out to be, what with the roasted garlic and all, but feel free to leave that out. I think it's kind of a nice twist.Click here to see Cozy Winter Meals.Click here to see The Perfect Christmas Dinner.
Cooking low and slow yields an even, tender piece of meat. In this recipe, it is cooked atop pieces of onion for flavor and aromatics.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
Combine ham, cheddar cheese and egg in a single mug with some special seasoning. Microwave for 90 seconds and enjoy!Recipe courtesy of McCormick
A quick and easy way to roast garlic. Add it to sauteed vegetables, or mix into a sauce to give your next meal a boost of flavor.
Combine the rich potato flavors with roasted garlic and herbs for this delicious potato skin recipe.
Roasting garlic is my new favorite go-to for dinner parties. It's easy to do, especially when you're already roasting something in the oven. I simply remove top of the head, drizzle a little oil on top and a pinch of salt, and roast it for about 40 minutes at 350 degrees, until they're soft when pressed. (If you're setting it beside a roast, it never hurts to baste it in the pan drippings.)As is, you can spread it on toast, eat it with roasted meats or fish, or add it to a dressing, like in this recipe. The garlicky dressing gives the crisp Romaine lettuce more depth and elevates it from the ordinary salad. If you don't have roasted garlic, you can also grate in fresh garlic instead (just be warned that it will probably be much stronger).Click here to see the Simple Ingredients Made Spectacular story.
Homemade pizza is a great way to experiment with new flavors and tastes. Taking a little help from the store and using pre-made pizza dough leaves time to get creative with the toppings. For this pizza, I combined savory roasted garlic with earthy mushrooms, spinach, and fresh cheese. Roasting the garlic mellows out the flavor considerably, but still leaves you with an undeniable garlicky taste. Feel free to switch up the ingredients to include your favorite veggies and cheeses — the beauty of pizza is that anything goes!Click here to see 7 Reasons to Eat More Garlic
If mashed potatoes are a given at your table, give them an extra punch of flavor with roasted garlic. Ted Lahey from Atlanta's Table & Main creates a simple recipe with just a few additional touches.
Serve this guacamole alone or with a tomato or tomatillo salsa and crab or poblano salad-like toppings for a create-your-own guacamole party appetizer.
Roles are reversed in this recipe, with the chocolate acting as the bold and stronger flavor, and the roasted garlic adding hints of sweetness.
Roasted Garlic Recipe
Why It Works
- Roasting whole heads of garlic prevents the formation of pungent aroma compounds and produces cooked cloves that are sweet, jammy, and spreadable.
- Choose between two different roasting methods to suit your roasted-garlic needs: easy foil-roasted garlic or oil-roasted garlic that gives you bonus roasted garlic oil, perfect for incorporating into sauces and dressings.
Sweet, jammy roasted garlic is one of the easiest hands-off cooking projects around. Take a couple heads of garlic, lop the tops off, drizzle with a little oil, parcel them up in foil, and pop the packet in the oven until the cloves are soft and sweet. As with garlic confit, roasting whole cloves of garlic transforms them into spreadable morsels, perfect for dimpling into focaccia dough, blending into dressings, or spreading on a piece of crusty bread. Unlike garlic confit, roasted garlic requires no peeling, a fraction of the amount of oil, and no baby-sitting a pot on the stovetop for hours.
The tried and true method of roasting garlic in a foil packet works just fine and is—most importantly—easy, so we've provided instructions for that approach. But I'm also offering a slightly more hands-on method that I picked up when working in restaurants, one that bridges the divide between traditional roasted garlic and garlic confit: oil-roasted garlic. For this version, garlic heads are also roasted in a hot oven, but instead of using a foil packet, they are cooked in a lidded ovenproof saucepan with an inch of oil.
Oil-roasted garlic gives you the same soft, sweet cloves you'd expect from regular roasted garlic, but with a little more Maillard browning, and you're also rewarded with garlic oil that's perfect for adding an extra layer of flavor to dressings and sauces, like a roasted garlic Caesar. Think of oil-roasted garlic as sped-up confit, just slightly more work than the foil-roasting method but with more payoff.
The recipe below provides instructions for both roasting methods, so you can decide which to use depending on your time and needs.
How To Cut for the Best Roasted Cauliflower
The most crucial step that makes this the best roasted cauliflower recipe is the cutting technique. Don’t be intimidated, though, because it’s super simple and I’ll show you exactly how it looks.
Basically, the idea is that we slice the cauliflower into fairly thin slices, then cut those into smaller pieces. This results in more surface area, creating more places for the cauliflower to brown and caramelize. After all, that’s the best part of roasted cauliflower!
To start, cut the cauliflower into slices, about 1/2 an inch (1.25 cm) thick, like this:
As you can see, you don’t even need to remove the leafy bottoms before you do this. We’ll get rid of those later.
Once you’re done cutting, you’ll have large, thin pieces that look like cauliflower steaks, like this:
Speaking of cauliflower steaks, I don’t have a separate recipe for those yet, but you could bake them this way if you want to. (Or just make cabbage steaks if veggie steaks are your thing!)
Note that the edge pieces of the head of cauliflower won’t have such nice looking slices, but that’s okay. Just try to get them to a uniform thickness.
Once you have your slices, just cut away the center (as much or as little as you want!), like this:
Notice that we’re cutting away the leafy parts at the same time, which is why you didn’t have to get rid of them separately before cutting the head of cauliflower. Do this with all your cauliflower – essentially you’ll have a bunch of florets that are cut thinner than typical ones.
Storing Roasted Garlic
Roasted garlic can be refrigerated for a few days or to extend their shelf life, remove the roasted garlic cloves, add them to a clean food storage container and then cover with olive oil. Store the garlic and olive oil in the refrigerator up to two weeks (the oil can also be used).
You can also freeze roasted garlic — either as whole cloves, mashed up into a puree or covered in olive oil. The frozen garlic should last up to three months.
If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!
How To Roast Garlic
Roasted garlic can take a recipe from 0 to 100 real quick. Unlike raw cloves, there's no bite in roasted garlic at all. Insanely creamy and with a rich umami flavour that will instantly upgrade any meal, you can add roasted garlic to almost anything savoury &mdash soups, mashed potatoes, salad dressings, and hummus. Or you can simply spread some on toast. After a little less than an hour, it will be soft like butter.
Trust us. You'll know the garlic is ready when your kitchen smells outrageously and maddeningly good, and when you can very easily pierce a clove with a knife. When you reach this point, it's important to let the garlic cool for a bit, then simply use your fingers to squeeze the bottom of the cloves out of the skin. Don't try to scoop them out or you'll risk leaving behind some amazing garlic.
If you're as obsessed with the flavour as we are, it's probably a good idea to roast a few heads and freeze the extras. (Seriously, this is a game changer.) Refrigerated roasted garlic will last in the fridge for a couple of weeks. Frozen, it'll stay good for a few months. When roasting more than one head of garlic, there's no need to create individual foil packs they can all roast together.
Short on time? Separate the cloves (leaving the skins in tact) and wrap them in foil. You'll cut back on a considerable amount of time and the results will be equally satisfying.
Easy Roasted Garlic
Everyone who loves garlic as much as we do absolutely loves eating these amazing cloves. It&rsquos truly one of the tastiest vegetarian dishes to make and this easy recipe has endless possibilities. The roasted, concentrated and caramelized flavor is outstanding and the perfect accompaniment to a platter of crispy bread, crackers or on grilled meats. Not only do we love eating this as an appetizer or side dish, it&rsquos fabulous in so many other preparations. Take a clove or two of these little roasted jewels and make an olive oil for cooking. Salad dressings, added with a chopped salad or tossed and mashed into a sauce will bring out wonderful roasted flavors that can&rsquot be duplicated with any dried spices. Reserve the left over oil after roasting because this oil is amazing! Add it to your next dressings or just dip some bread into it!
Watch our Roasted Garlic Video:
Ideas to Make with your Roasted Garlic:
- Add it to a dressing or vinaigrette. Smash the garlic in some olive oil, add balsamic, salt and pepper. Instant easy dressing!
- Add it to a dip. The flavors come out great with cheese!
- Spread it on crackers or toast.
- Add it to scrambled eggs.
- Smash or chop into small pieces and saute with veggies with these roasted garlic cloves
- Sautee it with chicken, beef, pork or seafood. Wow, it&rsquos so good!
- Make bottles of roast garlic dressing and share make gifts out of it for the holidays!
Garlic Roasted Tomatoes Recipe
It&rsquos crazy to think about how one of our favorite vegetable side dishes is truly the easiest. Roasted tomatoes with garlic is way too simple and yummy to pass up for breakfast, brunch, lunch and dinner. Roasted to a nice char, these tomatoes take on a very smoky and rich flavor. They&rsquore perfect with our breakfast or brunch eggs, fabulous as a side to a lunch salad and the perfect side dish to a steak or grilled meat/seafood dish. We&rsquore obsessed with these and so are our friends. These also make a fabulous roast garlic tomato sauce. Just chop them up to your favorite textures and jar them for use in sauces and tomato soup later. Roasted garlic tomato soup is another fabulous way we like to use these tomatoes.
Video of our Easy Roasted Tomato Recipe
The possibilities are endless and delicious. Roasting the tomatoes also makes awesome use of tomatoes that are just mediocre when raw. The roasting concentrates the flavors making an ok tomato-great. If you&rsquore ambitious, make some homemade pasta. Just chop up the roasted tomatoes and add them to the warm, tender homemade pasta. Add some basil and Parmesan cheese. WOW, that&rsquos a simple and amazing meal. More great Vegetable Recipe Here.
Roasted Garlic Butter Biscuits
Most garlic biscuits and breads call for garlic powder, which is certainly convenient, but can it compare to the likes of buttery biscuits imbued with an entire head of roasted garlic? Not a chance. The robust garlicky flavor of these biscuits is in a league of its own. If you&rsquove never roasted fresh garlic, you&rsquore in for a treat. With just a drizzle of olive oil and some time in the oven, garlic cloves transform into an incredible caramelized treat that also happens to make your kitchen smell amazing. The roasting process mellows the garlic&rsquos sharp bite and brings out its natural sweetness, all while intensifying the garlic essence. Plus, the cloves soften into a spreadable consistency, which makes them easy to combine with softened butter&mdashwhich is exactly what you&rsquoll do to prepare these biscuits. Once you&rsquove created your roasted garlic butter, you&rsquoll simply need to allow the butter to re-solidify in the refrigerator so that it can be cut into a simple dry mixture to form a biscuit dough. The process of patting the dough into a rectangle and folding it over on itself described in the method below helps to create flakey layers. And cutting squares biscuits like these, versus using a round cutter, means you avoid wasting any dough scraps.
Garlic Parmesan Roasted Potatoes
Yield: 6 servings
prep time: 10 minutes
cook time: 30 minutes
total time: 40 minutes
These buttery garlic potatoes are tossed with Parmesan goodness and roasted to crisp-tender perfection!
- 3 pounds red potatoes, halved
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/3 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley leaves
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
- Serve immediately, garnished with parsley, if desired.
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What Inspired This Roasted Garlic Recipe
But really, the reason I decided to share this recipe for stove-top roasted garlic (which isn&rsquot really a recipe but more a technique) is that it is the perfect complement to all of those other amazing seasonal veggies like zucchini and fennel. Really, you will be so glad to have this ingredient on hand for all of those tomatoes and squashes that are tumbling out of the garden.
So like the name implies, this is a roasted garlic puree made on the stove-top, not in the oven. It is cooked to golden roasty perfection in a saucepan with much more oil and without the garlic skin. Then when you&rsquore done you can puree the garlic and you also get amazingly rich roasted garlic oil. Both of these ingredients are pretty much like the flavor equivalent to an afternoon shot of espresso into any and all savory vegetable recipes. So that is why I wanted to share it today.
Just think of it: grilled eggplant drizzled with lemony dressing made with a little of this puree and oil whisked in, top that off with chopped parsley! Ohh how about some creamy white bean puree with roasted garlic swirled right in. Spread it on slices of baguette, then top it with swiss chard sizzled in a little of this homemade garlic oil. Oh baby! I could go on, but you get my idea. Having ingredients like this roasted garlic puree and oil is what makes preparing simple whole food so effortless for the harvest season.
Another reason this technique is cool &mdashand worth a full post in September &mdash is that it is even better than oven roasted garlic. Here&rsquos why: You know how when you make roasted garlic in the oven, you cut the tips off the garlic, drizzle it with oil and then wrap it up with foil? Right, like I did for my roasted garlic cheddar bisque or the ever popular roasted garlic hummus. There is always a tiny bit of garlic left behind in the little crevices of the garlic skins. That&rsquos no biggie and totally okay when you&rsquore only roasting a few heads, but when you want to make a large amount of roasted garlic, it seems like a real waste to have any of that good stuff go into the compost with the skins. This stove top technique avoids that problem.
Best Ever Garlic Roasted Broccoli
Broccoli is my favorite 'healthy' vegetable. I have to clarify that because I could eat corn and potatoes every day for the rest of my years and be a happy girl. Munchkin (my 4 year old) and I share a love for broccoli, especially when it is covered in ooey gooey cheese. I digress. I would probably eat cardboard if you put enough cheese on it. Just sayin'!
I really love roasted vegetables. I love the deep caramelized flavor that roasting lends to veggies! he simple preparation really rocks my world! In our new cookbook The Simple Kitchen, we have an entire chapter dedicated to Simple Sides & Veggies. Two of my new favorite roasted veggie recipes are in there are you are going to love them.
The last time I made this Best Ever Garlic Roasted Broccoli I realized that I have never shared this simple recipe with you. It is really easy and truly the best roasted broccoli you will ever eat. Roasted with garlic and onions tossed in olive oil it bakes up like candy. Bet you can't eat just one plate.
Speaking of simple recipes, of course our new cookbook <The Simple Kitchen - available to order now>is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor. Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more. And we have included kitchen tips to make dinnertime less stressful.