Roasted Garlic is incredibly easy to make. Roast up a double or triple batch
and store it in the freezer for quick flavor boosts to your weeknight meals!
Ever since I can remember, I’ve always loved to read. I remember reading the Berenstain Bears and Hardy Boys books when I was a kid. I read everything I could get my hands on. I was even reading Stephen King books by like 6th grade. Seriously…what 12-year-old reads The Shining? But with all of the books I’ve read, I think my favorite is probably Bram Stoker’s Dracula. I’ve read it 3 times, and I’m sure I will read it again at some point. If you’ve never read it, then go pick up a copy. It’s a bit different (and way better) than most of the popularized movies about Dracula. So what does this have to do with today’s post? Well, vampires hate garlic, of course! But not me…I can never get enough of this delicious Roasted Garlic.
You’ve probably already been roasting garlic for many years. But if not, then you need to! This little addition is one of the easiest flavor boosters ever for weeknight meals. About once a year, I’ll roast a whole load of garlic and then store it in the freezer. (I’m not kidding when I say a whole load…I think this batch was somewhere between 26-28 heads of garlic!)
But I don’t just dump all of the roasted garlic in a bag. I wrap about 8-10 cloves in a little pouch made out of plastic wrap. Then I store all of these pouches in a large sandwich bag in the freezer. That way, I can just reach in and grab a pouch (i.e. “bomb”) of roasted garlic whenever I need a quick flavor boost.
These Roasted Garlic Bombs are perfect for all sorts of meals. I usually toss one or two in whenever I make a big pot of soup. Same thing for pasta. Need a quick weeknight meal? Make a box of pasta and toss in a Roasted Garlic Bomb and some veggies. Top with Parmesan cheese, and you’ve got a delicious dinner ready in like 20 minutes! Same goes for mashed potatoes and even homemade bread. Roasted garlic is an easy flavor enhancer for all sorts of savory foods! (I also make Basil Pesto Bombs…which are another quick and easy flavor booster. If you want to get really crazy, then throw a Basil Pesto Bomb and a Roasted Garlic Bomb in the same dish. But don’t say I didn’t warn you.)
Roasted garlic isn’t hard to make at all. But I still make a huge batch when I do. Sure, I get strange looks at the store buying all that garlic. Other folks in line probably think I have a vampire problem or something…nope, just an obsession with roasted garlic. And an added bonus to making your own roasted garlic? Your kitchen will smell incredible! I made this garlic the other night, and I woke up the next morning to my stomach growling. I kid you not. So if you’re a fan of roasted garlic, then get into the kitchen and make a double or triple batch of this recipe! Your weeknight meals will thank you for the rest of the year. And I also bet that you won’t see any vampires hanging around your front door for a while.
Roasted Garlic Bombs
- 6 heads of garlic larger heads work the best
- 3-4 Tbsp olive oil
- aluminum foil
- Peel the outer skin off of each head of garlic, but leave the inner skins around each individual clove.
- Slice 1/4" off the top of each head of garlic, exposing the tops of each clove inside the head.
- Place heads upright on a piece of aluminum foil. (I usually do 2 heads of garlic per piece of foil.)
- Drizzle olive oil on top of each head until fully saturated (usually about ½-1 Tbsp of oil per head.)
- Cinch the aluminum foil at the top and sides to create a pouch. Place pouches on a baking sheet.
- Bake at 400°F for about 30-35 minutes, or until garlic is tender.
- Let heads cool slightly, and then pinch each clove of garlic out of its' skin.
- (Optional) Wrap 7-8 cloves in plastic wrap and place wrapped clusters in a large sandwich bag. Repeat with remaining garlic. Place bag in freezer and then pull out one “roasted garlic bomb” as needed.