Roasted garlic tastes amazing and is versatile. The taste isn’t as strong as raw garlic. It’s a great substitute for butter, especially if you have someone who is vegan, has dairy allergies or sensitivities, or who is 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.
Slow Cooker Saturdays
Roasted garlic is so smooth, it spreads on like butter and looks like honey! We like to eat it with homemade sourdough bread.
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!
Roasted Garlic in the Crock-pot or Not
Ingredients
- as many heads of garlic as you like
- olive oil
- aluminum foil
Instructions
-
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.
I get the already peeled garlic cloves from my local produce market really cheap and roast them in my toaster oven. When cool, I pop them in the freezer.
Ha! What a clever idea. Thanks for sharing!