In this post, we'll show you how to make Roasted Garlic in the oven using muffin tins. This cheap and easy-to-make food can amplify the flavor of any savory recipe. Enjoy it spread on toast, in hummus, on meats, appetizers, or alone. The creamy, rich, roasted garlic flavor is delicious without the pungent taste.
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Garlic is an important recipe ingredient in many cuisines around the world, including Portuguese, which is my heritage. We love it in all formats, but there is nothing quite as gourmet as a roasted bulb of garlic. From the heavenly scent, it produces while baking, to the rich, nutty, taste.
Roasting garlic in the oven takes about 45 minutes. That might sound like a long time, but it's so worth it for the POP of flavor it adds to almost any dish.
Best of all, it is so simple to make without foil thanks to two muffin tins. You all know how much we love muffin tins around here, so it was only natural to share this kitchen hack for roasting garlic bulbs without aluminum foil. Let's explore everything you need to know!
Ingredients
Before starting this recipe, you'll want to verify that you have the following simple ingredients:
Garlic - This recipe requires full garlic bulbs. I always look for firm, large bulbs with no greenery growing out from them. You want it to be as fresh as possible. Older garlic will start to sprout and be dehydrated looking.
OliveOil - Extra Virgin Olive Oil and garlic pair together like peanut butter and jelly. They are a match made in foodie heaven. While you can technically use any oil, E.V.O.O. brings out the flavor of the roasted, sweet garlic.
Spice - Sticking to the basics of sea salt and freshly crushed pepper is all you need for basic roasted garlic.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
Chef's Knife - You will want to use a large, sharp knife to cut ½" of the pointed side top of the garlic. This will expose all the beautiful garlic bulbs.
Cutting board - The surface needed to cut your garlic on.
Two (2)6 or 12-count muffin tins - *We roasted 4 bulbs of garlic and found two of the 6-count muffin tins worked perfectly to roast our garlic without foil.
Oven - This bakes on the center oven rack at 400 degrees Fahrenheit.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Muffin Tin Roasted Garliccomes out perfectly.
Opt for Olive Oil
As mentioned, Extra Virgin Olive Oil and garlic pair together like peanut butter and jelly. They are a match made in foodie heaven. While you can technically use any oil, E.V.O.O. brings out the flavor of the roasted, sweet garlic. Canola, Vegetable, Avocado, Coconut, etc. are all okay to use but may affect the final flavor.
Use 2 Muffin Tins Instead of Foil
Here's a tip to roast garlic without aluminum foil:
You'll need 2 muffin tins that are the same size. One muffin tin will hold the garlic bulbs and the second muffin tin will be flipped over on top like a lid to hold the heat during roasting.
Since you are using muffin tins, there is no need to wrap each garlic bulb fully in foil.
Storage
If you want to store your Roasted Garlic just follow these easy steps.
Refrigerator
Store whole heads of roasted garlic for short-term use (up to 4 days) in an airtight jar or bag.
To preserve them longer, squeeze out roasted bulbs into a small mason jar and top the jar off with Extra Virgin olive oil. Cover the jar tightly and store for up to 2 weeks.
Freezer
Once cooled, gently squeeze out bulbs, and place them on a wax paper-lined baking sheet. Freeze cloves fully and then store them in an airtight bag or container for up to 3 months.
Recipe
Follow the recipe below to make roasted garlic in the oven! This recipe makes 4 bulbs, but you can adjust the recipe card for other serving sizes.
Recipe
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5 from 2 votes
Oven-Roasted Garlic (Made in a Muffin Tin)
This cheap and easy-to-make food can amplify the flavor of any savory recipe. Enjoy it spread on toast, in hummus, on meats, appetizers, or alone. The creamy, rich, roasted garlic flavor is delicious without the pungent taste.
Keyword Garlic Roasted, Muffin Tin Garlic, Roasted Garlic
Servings 4people
Calories 63cal
Author Muffin Tin Recipes
Cost $4
Equipment
(2) 6-count muffin tins
cutting board
knife
oven
Ingredients
4bulbswhole garlic
2tablespoonsExtra Virgin Olive Oil
salt & pepper to taste
Instructions
Preheat the oven to 400°F.
On a cutting board, cut off ½" from the pointed end of each garlic.
Add the cloves cut side up to the muffin tin spaces.
Add ½ tablespoon of olive oil to the tops of each bulb. Sprinkle with salt and pepper.
Cover the muffin tin with the opposite end of the other to enclose the garlic. Place in the oven on the center rack and bake for 40 minutes. Cool before enjoying.
Notes
Nutritional values may vary and are meant to be a guide.
The same goes for roasting garlic, by the way. A whole head of garlic that's been halved, rubbed with oil, and wrapped in foil then baked in an oven turns sweet, creamy, and spreadable. But keep the temperature no higher than 375˚F, or the outer edges will burn before it has time to soften.
Take the head of garlic and separate into cloves but leave the skin on – discard any remaining skins that shed. Place cloves on a baking sheet. Drizzle cloves with a little oil and toss to coat. Then bake for 15-25 minutes, or until slightly golden brown and fragrant – be careful not to burn.
Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed. Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove.
Roasting garlic is an easy and delicious way to enjoy the health benefits of garlic. Garlic has been shown to have many health benefits, including reducing the risk of heart disease, stroke, and cancer. To roast garlic, simply preheat your oven to 400 degrees Fahrenheit.
Roasting a whole head rather than individual cloves also protects the garlic from burning, because the paper-like skin insulates the garlic slightly from the heat of the oven. Preheat the oven. Set the temperature to 375 degrees Fahrenheit. Add full convection if you're using a convection oven.
A good rule of thumb is to roast your garlic at a lower temperature, either at or below 375 degrees Fahrenheit. It may not seem like much, but the 25 degrees between 375 and 400 can be the difference between beautifully roasted garlic and a burnt mess.
Cutting a garlic clove breaks its cells and releases stored enzymes that react with oxygen. That triggers healthy sulfide compounds, such as allicin, to form. Letting the chopped garlic stand for 10 to 15 minutes before cooking allows the compounds to fully develop before heat inactivates the enzymes.
Current research shows that garlic may have some real health benefits, such as protection against the common cold and the ability to help lower blood pressure and cholesterol levels. “Let food be thy medicine, and medicine be thy food.”
The colour is probably the result of a reaction between sulphur compounds and amino acids (building blocks of protein) that are naturally present in garlic. In certain cooking conditions, these compounds (assisted by enzymes) interact to produce new molecules that give a green tint to the garlic.
Garlic bulbs in peak condition should have plump, firm cloves tightly covered by white or purplish papery husks. Take a pass if you see shriveled cloves or browned husks, or if the cloves are soft when pressed. Green sprouts from the top of the bulb are a sign of improper storage, so avoid garlic with these.
Cover tightly with foil and bake ~425°F for ~30 min (if I remember right). When the cloves are as roasty as desired, cool completely, then whiz them in your food processor to make a paste, adding more oil as you like.
Hot weather above 91°F will end bulb growth and hasten maturation or drying down. Therefore, it is important to get plenty of good rapid growth in before the plant dies back.
Garlic contains fructan, a compound that causes many problems for the stomach and intestines. Eating too much garlic will directly stimulate the digestive tract, which can damage the stomach lining. From there can cause symptoms of nagging, heartburn, flatulence even peptic ulcers.
Heating up garlic or putting it in a recipe can change garlic's pH balance. The enzymes from the allicin need a few minutes to start working, so let it sit after you mince, crush or chop it. “You'll get the most benefit from raw garlic,” says Jeffers.
Leaving the skin on will help prevent the garlic drying from out in the oven. To prep whole garlic, simply slice off the top part of the head with a serrated knife. Next, gently peel away the first few layers of the outer skin. The tops of the cloves should be exposed, so that you can drizzle olive oil over them.
How do you cook garlic without burning it? If you are sautéing other veggies, put in garlic last. You can sauté in olive oil, but only on medium and a few minutes. You can also roast garlic in foil by drizzling the cloves with olive oil, salt and pepper.
This is a little bonus tip for those who like to add aromatics (we love rosemary and garlic) to roasted potatoes. To avoid ending up with a burnt-on garlic flavor, sauté minced garlic with herbs just until it starts to take on a golden color.
Treatment involves the application of anti-inflammatory agents like topical corticosteroids, with oral antibiotics if there is a superadded bacterial infection. Severe reactions often need to be managed by oral corticosteroids. Resolution is usually noted within 2 weeks.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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