rosemary roasted garlic
September 26, 2019
Only your imagination limits the variety of ways the garlic "jam", that's created here, can be used. On toast, in pasta, as garnish, in mashed potatoes, by itself, pressed under chicken skin before roasting....you get the idea.
Since I began cooking, I've been cooking with garlic. It is a staple ingredient in my kitchen and I try to incorporate it into as many dishes as possible. I'll admit, every time I pull this roasted garlic from the oven I eat around a head of the stuff. It's addicting.
Roasted garlic adds a dynamic depth of flavour to many dishes but can also be enjoyed simply on its own. It can be stored in an airtight container in your refrigerator for up to two weeks, so just pull it out and have some fun.
Check out my post on 15 Ways to Use Roasted Garlic for ideas on putting the results of this delicious recipe to use.
Place a rack at the centre of the oven. Heat oven to 400°F.
Slice ¼ - ½ inch off the top of each head of garlic. (I like to save the small pieces of garlic in the top halves for later recipes - hate seeing good garlic go to waste).
Place garlic heads, cut-side up, at the centre of a large sheet of aluminum foil. Drizzle with 1 Tbs. oil and season with a couple pinches of salt and pepper. Take the rosemary sprig and crush it with your fingers by rolling it between your hands. Feel free to roll it into a ball, break it up and toss it on top of the garlic heads. Wrap the foil tightly to make a packet.
Roast the packet until the cloves are a golden-brown colour and very soft, about 1.5 hours. Remove from the oven & let cool.
Squeeze the garlic from the heads into a small bowl. Using a fork, mash the garlic with 1 tsp. of olive oil.
There you have it! Your garlic jam is done and ready to be added to a variety of dishes.
Store it in your fridge, in an airtight container, for up to 2 weeks.