roasted garlic

We had an abundance of garlic in the Kootenay Spice kitchen this season. So much, in fact, we figured we had more fresh garlic than we were going to be able to use in a reasonable amount of time (& for us that’s a lot of garlic!)

As many of you likely know, we love garlic and we love our cast iron pans. The cast iron guarantees far better results than most conventional pans. Check out our blog post on taking good care of your cast iron dishes.

You can make just a few bulbs of garlic or, as we have done here, used a few dozen bulbs. If you are roasting as much garlic as we did, be prepared for your kitchen to smell of garlic for at least a day!

DSC00193Preheat your oven to 350*F.

Cut the top 1/2 cm (1/4”) off of the garlic bulb. Place the bulb, cut side up, in an appropriately sized baking dish.

Smother each garlic bulb with extra virgin olive oil. You will need just a little more than about half a tablespoon or so of oil per garlic bulb. We did 40 bulbs and used approximately 1.5 cups of olive oil (which is about 25 tablespoons of oil).

DSC00194Cover the garlic with tinfoil and place in the oven for up to one hour (20 – 30 minutes if you are only doing a few bulbs). Check periodically over that time to ensure the bulbs are not burning. If they are getting

Once the bulbs are soft when poked with a fork, remove from the oven, keep covered and let cool.

Once the garlic has cooled, drain the excess oil into a sealable container to use with a day or two. Great for frying veggies or in a salad dressing blend!

DSC00205We put the excess garlic into a large freezer bag and grab a bulb or few when we need one.

To use the roasted garlic, simply peel the cloves or squish the meat of the garlic out of the shells. Use it for garlic butter (for toast or seafood), rubbed on meats & veggies, mixed into soups & stews, blended with salads or baked goods, there are so many options!

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