Roasted garlic is one of my favorite things! I am obsessed with garlic to begin with, and roasting garlic brings out the softer and richer flavors of this kitchen staple.
I love to keep some handy at all times in my refrigerator. It is a great way to add a little special something to a pasta that needs more dimension or a sauce that may seem a little bland. One of my favorite things to do is put roasted garlic on pizza after it has come out of the oven (yum!) or making it the star in a pasta dish.
I must warn you, these suckers start emitting an amazing garlic smell almost immediately after you throw them in the oven. I try to roast garlic during the day but no matter what time I make the roasted garlic, I get hungry! It smells SO GOOD and I just cannot handle it!
Roasted garlic is much, much milder than it is raw, so you will often see recipes calling for roasted garlic to have a HUGE amount of it! Do not be afraid, you WANT a ton of roasted garlic. Trust me.
I typically use at least a whole head of roasted garlic in recipes, and frequently two full heads when I want the flavor to be more obvious. Garlic is good for you, so go crazy!
Keep the garlic skins and scraps for your Homemade Vegetable Stock!