Don't you just love the mellow and sweet taste of roasted garlic? I do. And the smell of roasting garlic makes any house smell inviting and warm. Of course, it's easy to forget to get garlic roasting an hour before you need it. Sometimes having the oven on for an hour can be just FAR TOO MUCH.
I've seen that some people microwave it but I'm not interested in that. You don't get it roasted so much as steamed. Something about the microwave also takes away from the aromatics of the garlic.
Maybe you want to get it done in a quarter of the time though? I've got you covered on that.
Quick Roasted Garlic
: Get your oven going at around 375 degrees. I highly recommend roasting these while you have other things in the oven. Anywhere between 350 - 400 is a good range to roast these at.
: Break your garlic into cloves but leave the skins on.
: Throw them on a baking sheet and put em in the oven.
: Bake until softened - about 15 minutes. You should be able to tell by their smell and by feeling for softness with your finger. Go ahead and poke one of the cloves to see if it's soft. If you want them softer you can leave them in for a bit longer, just give the pan a shake so they don't brown too much on one side.
: The skins will come off easily after they've cooled for a few minutes. Take them off and store them. You can keep them in the refrigerator for a few days or freeze them for a few months. Then when you need one just pull it out and throw it in a dish.
Roasted garlic is amazing in soups, stews, sauces, dips, on sandwiches, in mashed potatoes, etc. You can throw it into any savory dish, really!
See, wasn't that crazy easy?! No cutting off half the bulb and wasting the tips. No dousing it in oil. No waiting for an hour. Simple stuff is really great stuff.