Roasted garlic is amazing tasting and versatile. The taste isn’t as strong as raw garlic. It’s a great substitute for butter, especially if you have someone with dairy allergies or lactose intolerance. You don’t even need the butter, because the roasted garlic has a spreadable consistency, and you can spread the roasted garlic right on your bread. Roasted garlic also works as a great whole foods substitute for mayonnaise. You can throw it into garlic mashed potatoes and eat it in soups or with other roasted vegetables. If you don’t want to turn on your oven, roasting the garlic in the crock-pot is a great way to get your garlic roasted without heating up your house or spending the money on the electricity to use your oven, especially if you are only going to roast a few heads.
Roasted garlic is so smooth, it spreads on like butter and looks like honey! We like to eat it with homemade sourdough bread.
- as many heads of garlic as you like
- olive oil
- aluminum foil
- Rinse your garlic heads.
- Peel off any loose skin.
- Cut off the pointed end of each garlic head, exposing a bit of the cloves.
- Drizzle olive oil on each head if desired.
- Wrap each head of garlic in foil, individually.
- Place in the crock-pot, cut side up. (I put it in with some other meat I was slow cooking.)
- Cook in the crock-pot on high for 2 hours, or on low for 4-5 hours.
- The garlic is done when you can squeeze the bulb and the garlic is soft enough to come out.
- Alternatively, Oven Roasted Directions
- Place on baking sheet, exposed side up, and roast in the oven at 400 degrees F for 40 minutes to 1 hour.
The Verdict: This is so easy to make, preparation taking seconds, and so delicious. If you love garlic and haven’t tried roasting it before, you won’t be disappointed!
What ways do you use roasted garlic?
Have you made Mashed Potatoes in the Crock-pot?