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How to make delicious roasted garlic and how to use it in healthy cooking. Spoiler: it adds a ton of flavor without a ton of extra calories!
If you were to ask me my favorite vegetable I’d probably say broccoli or sweet potatoes, but I’d be forgetting about a simple vegetable that I eat almost every day… GARLIC. I guess I’ve always thought of it as an herb/spice but it’s technically a veggie, just like onions, shallots and chives.
Raw garlic has antibacterial, anti-viral and anti-fungal properties. It also helps to boost the immune system. For these reasons it’s been used medicinally to help treat cold and flu symptoms for ages. Eating garlic raw (chopped/crushed and set to rest for a few minutes) is best if you’re looking to take advantage of all the great health benefits, but if you’re just looking for a way to add an amazing amount flavor to your dinner, cooked garlic is where it’s at.
Raw garlic has a pungent and spicy flavor, while cooked garlic has a sweeter, mellow flavor that adds nice depth without being abrupt or particularly spicy.
Roasting is 100% my favorite way to prepare most veggies and garlic is no different.
The whole roasted cloves get soft, warm and caramelized and come out tasting mild and sweet — the cloves can be eaten on their own, used as a spread for bread and crackers and/or add to soups, baked dishes and stir-fries for a boost of flavor. The possibilities are pretty much endless and I’ve found that roasted garlic is an awesome way to add a huge amount of flavor without adding a ton of additional calories to a dish. It’s great for health-conscious cooking!
Since roasted garlic is something I use in my cooking often I wanted to share a quick recipe to show just how easy it is!
Now whenever I turn on the oven to roast veggies I roast a bulb of garlic too. Try it once and I’m sure you’ll be doing the same.
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I wanted to thank you for this excellent read!! I absolutely
loved every bit of it. I have you saved as a favorite to look at new things you post…
So glad you enjoyed this post!
Had some extra garlic tonight left from a bundle and remembered this post. Roasted it alongside my broccoli and parsnips and this was literally the best thing since sliced bread!! Most important question is: Is it possible to have too much garlic? 😉
Thanks for the roasting tip; this is my new daily ritual!
I love roasting veggies too and I’m fond of eating roasted garlic – especially if I’m feeling under the weather. Sometimes I add a dash of freshly ground black pepper. Thanks for sharing.
Thank you for sharing! I didn’t realize it was so simple. Do you typically add the whole head to dishes after you cook it or refrigerate it and use it sparingly?
I usually eat a few cloves right after cooking it as a snack and then refrigerate it and use it sparingly. I have a few recipes that I’ll be posting soon that use roasted garlic. One recipe is for soup and I use the whole bulb (about 15 cloves) while the other is a sauce and I only use 2-3 cloves for the sauce.
yum! I struggle with cooking the whole cloves until they are completely done – there is nothing sadder than a partially roasted clove of garlic. But I recently started separating the cloves and leaving the paper on, and have success every time!