How to Roast Garlic

An interesting fact about garlic is that it is a close relative of the onion, shallot, leek, and chive. The uses of garlic has been present for thousands of years and is intertwined with many traditions. Greek soldiers were fed garlic before they were sent off into war, and when provided by the Gods, it is said to give Korean women supernatural powers and immortality. In modern literature, it has even been used as a weapon against vampires. All these myths and beliefs about garlic are not unfounded, and originate from the many wonderful properties garlic possesses.

Garlic has antibacterial, antiviral, and antifungal properties. It may help prevent several other ailments, including heart disease and cancer. Apart from its medicinal value, its primary usage is to flavor food. Personally, I love the smell of garlic and its flavor in food. Roasted garlic is the ideal option for those who find it too pungent. Roasting garlic mellows the pungency and brings out a nutty flavor. Added to food, it can completely revolutionize a dish.

How to Roast Garlic...

... in the Oven

• Start by heating the oven to 400°F. A bulb of garlic has many layers, which you need to peel away, leaving the skins of each cloves intact. Now take a sharp knife, and slice about ¼ inch to a ½ inch off the top of the cloves, so that each clove is exposed.
• Place the garlic bulbs, cut side up, in a baking pan. Pour a few teaspoons of olive oil over each bulb, and spread it with your fingers all over the bulb. Cover the tray with aluminum foil, and turn it over the edges so it will stay in place.
• Bake for 30 to 35 minutes, within this time the cloves should turn tender. Once the garlic is cool to touch, take a small knife and delicately cut the skins on the cloves.
• They will open up allowing you to retrieve each clove with your fingers or a cocktail fork. If you like, you can feast on it immediately or add it to any dish you plan to prepare. The process of roasting garlic cloves is the same with the only difference of first peeling the cloves, and then roasting them.

... on the Grill

Heat the grill over medium-high heat. Like before, peel away the outer layers of the skin on the garlic bulb, and slice off about ¼ inch to ½ inch off the top of each clove. Stir together some olive oil and balsamic vinegar in a small bowl and dip the cut side of the bulb in it. Use your fingers to smear the rest of the bulb with the mixture, and then sprinkle it with salt and pepper. Double wrap the garlic bulbs in foil, and lower the heat on the grill to medium. Place the wrapped garlic over indirect heat, and roast it for 30 to 45 minutes. Keep turning the packet as the garlic roasts. It is done when it is soft and caramelized.

... in the Microwave Oven

As mentioned earlier, peel the garlic and slice off the top. Lightly brush or drizzle the exposed part of the bulbs with 1 to 2 teaspoons of olive oil. Place paper towels in the microwave, and the garlic heads on them, cut side up. Microwave on high for 1 minute, then turn the cove upside down, and microwave another minute. If the garlic cloves feel tender (spreadable), then they are done. If it not that soft, then microwave on high for another 15 to 30 seconds. Take the garlic and paper towels out of the microwave. Once the garlic is cool to touch, gently separate the cloves, and squeeze the base gently so that roasted garlic pops out of the skin.

I do hope, these instruction leave you with no doubts about how to roast garlic. While some people enjoy roasted garlic dipped in butter, I think it tastes wonderful spread on lightly toasted bread.