Typically when people roast garlic in the home they tend to cut off the top of a garlic clove, drizzle some oil over the top, and then bake it in the oven. I’m here to offer another route which will leave you with some delicious garlic infused oil as well as the roasted garlic you need for that dip you plan on serving at your next party.
- 2 Heads Garlic, peeled and cut in ½
- 2 Cups Oil (Any oil will really do here, I used a Canola oil but have used Olive as well as Corn)
- 1. Place garlic and oil in a small pot and heat SLOWLY over low heat for about 20 minutes or until all the garlic cloves have become a deep golden brown.
- 2. Allow to cool before removing garlic cloves with a slotted spoon.
- 3. Slowly pour the garlic oil into a container. (A good use for an empty water bottle)
I suggest using the roasted garlic as soon as possible because the refrigerator will steal away that fresh roasted goodness within 24 hours. The oil on the other hand can be kept on the shelf for about two months. Any leftover oil (if any) should be discarded.
My next couple of posts will be dedicated to the many uses of garlic (roasted, fresh, and your homemade garlic oil) so check back soon for the next reason garlic gives us to live to eat.