I love roasted garlic. It’s so mild yet flavorful and almost buttery-smooth.
What I don’t love is wrapping my food in aluminum foil. It just creeps me out. But most roasted garlic recipes instruct you to do just that. For the longest time I figured there was no way out of it. Until I started experimenting with different techniques…
NOTE: Some links are affiliate. Of course all opinions are completely my own (duh!). If you click a link and make a purchase, I will earn a small commission. This has zero impact on the price you pay, and helps to keep this blog up and running!
The key to roasting garlic is to trap all the heat around the bulb so it cooks but doesn’t burn. To accomplish this, I devised a little make-shift garlic baker. I put a larger ramekin on top to act as a lid.
The result will be just fantastic: exquisitely soft garlic cloves!
In hind sight I wish I would have lined the ramekin with parchment paper so that the cleanup would have been a little easier. Next time!
The reason I didn’t use that method was because I was out of baker’s twine. ?
Stay tuned to see what I used this roasted garlic for (you probably already know if you watch my stories on Instagram).