Sometimes I put off sharing a recipe because it’s challenging to photograph, or it feels too complicated, or it’s so simple I’m not sure it really qualifies as a recipe.
This time, it’s because I have to admit that I’ve been eating garlic cloves like they’re snack bites.
Now hear me out – you don’t HAVE to eat roasted garlic on its own, but until you’ve actually tasted the slightly crispy, caramelized, salted outside and the soft, slightly sweet, tender inside of a roasted garlic clove, I encourage you to keep an open mind.
Because seriously, despite their simplicity, there is some serious flavor alchemy going on with these roasted garlic cloves.
The sharp flavor and crisp texture of raw garlic is transformed into a mellow, chewy, rich and slightly nutty morsel that’s sprinkled with a bit salt for balance. If you’re thinking, “Now, what exactly would I use these alchemized cloves for?” . . . well I have some ideas below. 🙂
How To Use Roasted Garlic Cloves
- Spread over crusty gluten-free bread
- Added to sauces like dairy-free alfredo or quick and easy tahini
- To add flavor to soups, stews, homemade vinaigrettes and marinades
- Blended into creamy Caesar dressing, homemade vinaigrette or marinades
- Mixed into compound herb butter
- Whipped into mashed potatoes or cauliflower mashed “fauxtatoes”
- Chopped and sprinkled over baked potatoes and a dollop of sour cream
- Over roasted bone marrow
- Sprinkled over hummus
- Pureed into garlic aioli
. . . . and of course, you could always try just eating them.
Individually Roasted Cloves Vs. Whole Garlic Heads
Instead of roasting a whole head of garlic inside it’s paper skin, this recipe uses pre-peeled garlic or freshly peeled individual cloves so that each one is lightly caramelized and seasoned with salt.
There are advantages and disadvantages of both methods, so here’s what you need to know:
Garlic that’s wrapped in aluminum foil is a little more spreadable than individually roasted cloves, which can be great in some situations. However, individual cloves caramelize beautifully and I actually prefer their texture, so this comes down to personal preference.
Roasting whole heads of garlic isn’t the time saver you might think it would be. Sure, you don’t have to peel the garlic upfront, but you do have to squeeze each clove out of the papery skin after roasting, which can be time consuming.
Many people avoid cooking with aluminum foil whenever possible for health reasons. I’m one of them, and I’ll explain the research behind my approach below.
Why I Don’t Use The Aluminum Foil Method
When my husband and I got married, my mom gave us a lot of her kitchen “extras” to help us stock up our new place. One of the things in the box was a container of cling wrap. My mom has always been on the crunchier side of things, so looking back I think she gave it to me because she didn’t use it much.
Of course, neither did I – focusing instead on glass containers, beeswax wrap, reusable storage bags.
That original container of cling wrap sat in my drawer until LAST YEAR, when I finally threw it out. It had lost its ability to cling to anything except my sense of nostalgia.
Anyway, it’s probably no surprise that if I’m not a fan of cling wrap, aluminum foil isn’t a top choice either.
Research has found that aluminum foil leaches into food especially when high heat is involved or the food is acidic (salt and some spices can increase leaching, too). (1)
In this study, the aluminum content of red meat increased 89-378% when it was baked in aluminum foil. Research shows the increase in aluminum content leads to a measurable increase in aluminum levels within the body. (2)
Some say that it’s a relatively small amount and healthy people can easily remove it via our innate detoxification pathways. (3)
However, little amounts add up, and modern life has created an unprecedented workload for our detoxification systems.
Elevated aluminum levels have been linked to several serious health conditions, including Alzheimer’s, Parkinson’s, and multiple sclerosis. (4)
If you want to try roasting unpeeled garlic without using aluminum foil, here’s a method worth trying.
Easy Roasted Garlic Cloves
Ingredients
- ½ cup peeled raw garlic cloves
- 1 tbsp avocado oil, melted butter, or olive oil
- ¼-½ tsp sea salt (I use less if finely ground, more if coarse)
Instructions
- Preheat your oven to 375F and line a rimmed baking sheet with parchment paper.
- In a small bowl, toss the garlic and oil together until the cloves are well coated.
- Place the garlic cloves on the baking sheet, spreading them out so they will cook evenly. Sprinkle with salt.
- Bake for 10 minutes, then toss and bake for another 3-5 minutes. Remove when they are golden brown.
- Serve immediately or store in the fridge for up to three days.
Notes
- Nutrition information calculation is based on avocado oil.
Nutrition
More Savory Recipes To Try
Instant Pot Cheesy Chicken And Rice – Creamy, cheesy and garlicky, this easy recipe is one of the most requested dinners in my house right now. It’s flavor and texture is similar to white wine and parmesan risotto, but it’s so much easier to make.
Chicken Caesar Wrap – This wrap has it all: tender chicken, crisp lettuce and crunchy croutons all wrapped up in a soft, chewy tortilla with just the right amount of tangy caesar dressing.
Moroccan Chicken Tagine – This recipe melds tender, pull-apart chicken with bright citrus, aromatic spices, savory onions, chickpeas and a pop of flavor from green olives. You can also swap olives for sweet, chewy dried apricots – both versions are a favorite in my house.
- Paola Fermo et. al. (2020) Quantification of the Aluminum Content Leached into Foods Baked Using Aluminum Foil
- Julio Hiller et. al. (2023) Effect of an aluminum foil-processed diet on internal human aluminum burden
- J L Greger and M J Baier (1983) Excretion and retention of low or moderate levels of aluminium by human subjects
- Łukasz Bryliński et. al.(2023) Aluminium in the Human Brain: Routes of Penetration, Toxicity, and Resulting Complications
