Roasted garlic is such a staple in my household, and I always need it on hand. I love to make big batches of it, and then freeze in small batches. Here’s how.
Remember, my batch is huge, so I will give you a nightly recipe, too.
Roasted Garlic (Bulk):
- 3 lbs garlic, deskinned and, ends cut off
- 1/2 cup oil ( I used avocado)
- large pinch of salt and pepper
Add garlic, oil, and salt and pepper to a glass baking pan, cover, and bake about an hour at 350°. It’s done when you can easily insert a fork into it, and it’s beginning to turn golden brown.
- 5-10 cloves garlic, deskinned, and ends cut off
- drizzle of oil ( I used avocado)
- dash of salt and pepper
Add garlic, oil, salt and pepper to a small oven safe dish, and cover. Cook at 350° for about 45 or until you can easily insert a fork into it, and it’s beginning to turn golden brown.
There’s a few ways you can do this. Choose whichever works best, depending on your usage.
-store in freezer containers, preferred size
-store in freezer bags, preferred size
-freeze into ice cube trays, individually, and then pop them out (of the trays) and into freezer bags, for a portioned amount whenever you need it
The prep, roasting, and storage for this is so worth it. I use inordinate amounts of garlic while cooking, and it still lasts me months! Leave any questions in the comments. Happy Cooking!
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