Roasting Garlic Without Foil

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Here is my method of roasting garlic without foil. Do you know those huge plastic jars at the grocery store filled with minced garlic? I love them. I hate chopping garlic and it is so easy to just add a couple of teaspoons of already chopped garlic to a recipe.

roasting garlic without foil pinterest image

But Tom hates them. He swears he can taste the difference between recipes that use jarred vs fresh garlic. I needed a solution to keep both of us happy. One that would make cooking with fresh garlic more convenient. My solution?

Learning how to roast garlic in big batches and then freezing it in easy to use portions. I searched for the best method of roasting whole heads of garlic but they all wrapped each head of garlic in a piece of foil. We use a lot of garlic and I’m a girl on a budget. I can’t be wasting that much foil.

Why should you roast garlic?

Roasting garlic does take a little bit of time and effort. But the results are definitely worth it.

When raw garlic is cut the cells are damaged causing it to convert sulfur-containing proteins into molecules that have a strong smell and sharp flavor. These molecules are called allicin, which, like the capsaicin found in chiles triggers the heat sensors on your tongue.

  • When roasted the sugars in garlic concentrate. Its flavor mellows from spicy, sharp and pungent to buttery, nutty, and sweet.
  • Roasted garlic adds a sweetness and depth to dishes such as soups, mashes, dressings, marinades, and sauces.
  • Roasted garlic is easy to preserve.

How to roast garlic without foil

One head of garlic peeled

Cut approximately a 1/2 inch off the top of each head of garlic. Peel as much of the papery skin off as you can. Make sure to expose the top of each clove of garlic.

Raw heads of garlic in a muffin pan

Place one head of garlic in each section of a muffin pan. Drizzle olive oil over each head of garlic and rub it in making sure the garlic is well coated.

Two muffin pans stacked on top of each other

Place a second inverted muffin pan on top. Bake in a 400-degree Fahrenheit oven for 40 – 45 minutes.

Roasted heads of garlic in a muffin pan

Roasted garlic is done when the tops are nicely caramelized and the tip of a knife is easily inserted into an inner clove.

How to buy and store fresh garlic

  • Garlic heads should be firm and plump.
  • Avoid garlic heads that are soft and spongy or heads with green shoots growing out of them.
  • Store garlic at room temperature in a dry, dark place.
Roasted garlic cloves in a black bowl

How to use roasted garlic

  • One of the simplest ways to use roasted garlic is to puree it with a little bit of olive oil turning it into a creamy buttery paste. Garlic puree makes a delicious dip for crackers and vegetables. It can also be used as a spread on a crusty piece of bread.
  • Add it to mashed potatoes, cauliflower, rutabagas, or turnips. Pretty much any vegetable that you can mash will benefit from the addition of roasted garlic.
  • Add it to whipped butter to make a delicious spread.
  • Add it to soups and stews.

A Few Recipes Featuring Roasted Garlic

How to store roasted garlic

  • Whole heads of roasted garlic can be stored in the refrigerator, in an air-tight container for 3-4 days.
  • Garlic cloves submerged in olive oil in a sealed jar will keep in the refrigerator for up to 10 days.
  • My favorite way to store garlic is to make a paste by mashing the garlic with a little olive oil and then freezing it in ready to use portions in an ice cube tray.
  • Always refrigerate or freeze roasted garlic.

Frozen roasted garlic is a great staple to have in your freezer. Another great freezer staple that helps me to save time and money is frozen herbs and homemade chicken stock.

roasted garlic cloves in a black bowl

How to Roast Garlic Without Foil

Yield: 12 Heads of Garlic
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Roasted garlic is buttery and sweet. Learn how to roast garlic in the oven. Along with tips on how to buy it, store it, preserve it, and use it in your cooking.

Ingredients

  • 12 Heads of Garlic
  • 12 Tbsp of Olive Oil

Instructions

  1. Preheat oven to 400-degree Fahrenheit.
  2. Cut approximate 1/2 inch off the top of each head of garlic. Peel as much of the papery skin off as you can. Make sure to expose the top of each clove of garlic.
  3. Place one head of garlic in each section of a muffin pan. Drizzle olive oil over each head of garlic and rub it in making sure the garlic is well coated.
  4. Place a second inverted muffin pan on top.
  5. Bake in the oven for 40 - 45 minutes.
  6. Roasted garlic is done when the tops are nicely caramelized and the tip of a knife is easily inserted into an inner clove.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 164Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 5mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 2g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

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If you try this recipe, let me know! Leave a comment and rate it! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.

roasting garlic without foil pinterest image

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This Post Has 2 Comments

  1. Marijane Stahl

    Do you use mini muffin pans or regular size pans?

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