I love roasted garlic. I truly do and I use it in a lot of the recipes I make. Today, I want to show you a short cut. Here’s How to Roast Garlic in Bulk for Later Use.
This time saving tip works for those of us who 1: Love to Eat. 2: Love Garlic and 3: Love Short Cuts. This is a simple process that I have shared before but that was for a smaller quantity, which really just lasted about 2 or 3 meals.
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This process only takes about 30-45 minutes to prepare. Just a few ingredients and tools are needed and any skill level can do this!
Here’s what you’ll need:
1: Garlic Heads, approximately 2-3
Break the head and remove all of the cloves. This is the most work you’ll have to do … peel the cloves. Yea, this is not fun and a bit tedious but necessary. If you want a short cut to this process, here are a few gadgets to help you along the way: Silicone Garlic Peeler, Garlic Press & Peeler Combo and the OXO Silicone Peeler Set which I love!
There are also video’s you can find, like this one here on YouTube, that show you how to peel them manually using two bowls. I have tried this before and it didn’t really work for me, then again, I am pretty wimpy.
Another option is to purchase them ready to go. Some grocery stores sell these containers that have a nice large amount of cloves that have the peel removed for you already. Now they are a little pricey and sometimes, the can look old so if you’re looking into taking this route, have your best eye on the look out for good quality cloves!
2: Olive Oil, Salt and Pepper
3: Garlic Roaster/Foil Sheet
If you have one of these nifty little kitchen tools: Terra Cotta Roaster or this larger SuperStone Roaster, then feel free to use them. If you have the smaller one, you might need to make two batches. If you got the larger one, you lucky dog! Now, if you don’t have either of these, no worries.
Place peeled cloves in the center of a foil sheet. Drizzle approximately 2-3 tablespoons of olive oil over the pile. Sprinkle with salt and pepper.
Toss to coat the cloves thoroughly. Fold sides over and then fold the ends in. You want to end up with a pouch like sealed package like below.
Place on a small baking sheet and bake in a 400 degree (F) oven for approximately 30-40 minutes or until the cloves are tender and golden in color.
Once they cool off, transfer into a small mason jar container. I add a little olive oil in with the cloves because it gets infused with the garlic flavor and YUM!
Close and seal the jar with it’s lid and store it in the refrigerator for up to two weeks.
It’s nice to have roasted garlic ready to go when you’re in the process of cooking dinner. If I’m going to use in my mashed potatoes, for example, I measure out what I need and then let it come to room temperature (about 20 minutes) so that I can blend it in. When I will be using it in the actual cooking process, I just place it in the pan directly from the fridge.
This is a huge time saver and makes it so convenient when you can just grab it out of the fridge and begin using it as opposed to having to roast it right before you begin making dinner.
Take a look at this Garlic Butter Crisps recipe in my archives. It’s one of the many ways to use these cloves!
And that’s it. Time to get roasting!