Garlic is nice in all of its many types however, like most plant components, it’s at its best possible when roasted. Roasting Garlic mellows its pungency and tempers its aggressive chew, nevertheless it additionally intensifies its sweetness and creates new, deeper flavors by way of that beautiful little Maillard response. It’s additionally a freaking cinch to make.

That is a part of The Grown-Up Kitchen, Skillet’s sequence designed to reply your most simple culinary questions and fill in any gaps which may be lacking in your house chef schooling.

Actually, the toughest a part of making Roasted Garlic is remembering to place it within the oven 45 minutes earlier than you want to eat it. When you’ve mastered that, all it’s a must to do is:

Preheat your oven to 400℉.Seize a head of garlic and take away the unfastened, outer papery bits .Slice about half an inch off of the highest of the top to show the cloves.Place the top in a middle of a bit of foil, and drizzle a couple of teaspoons of oil on the uncovered cloves, tapping the top on the counter to get the oil down within the crevices.Wrap the garlic within the foil, pop it within the oven, and wait.

Begin checking on the garlic after about 40 minutes, and take away it from the oven as soon as it appears to be like darkish and golden, and the center cloves is gentle (poke it with a knife to examine). Take away your prize from the oven, let it cool a bit, then squeeze out a clove or seven and unfold them on a bit of excellent—and even not so good—bread. Roasted garlic is clearly nice when unfold on carbs, however don’t be afraid to mix it into soups and dips, mash it into potatoes, or serve the cloves complete with some type of protein. Roasted garlic will keep good within the fridge for a few weeks, however I’ve by no means had a head final the night.