Best 13 Roasted Garlic Oil And Roasted Garlic Recipes

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Garlic, a staple ingredient in many cuisines worldwide, offers a versatile flavor profile that can elevate various dishes. Roasted garlic, in particular, delivers an aromatic, nutty, and slightly sweet taste that adds depth and complexity to any recipe. This article presents two distinct yet equally delicious ways to utilize roasted garlic: roasted garlic oil and roasted garlic.

Firstly, the roasted garlic oil recipe transforms ordinary olive oil into a flavorful culinary masterpiece. The process involves roasting garlic cloves until caramelized, infusing the oil with their rich, earthy essence. This aromatic oil can be drizzled over pasta, vegetables, or used as a marinade for meats, enhancing their flavors with every bite.

Secondly, the roasted garlic recipe unveils the natural sweetness of garlic when roasted. Once roasted, the garlic cloves become soft and spreadable, making them an ideal addition to various dishes. Whether you spread them on crostini for a savory appetizer or incorporate them into compound butter for a flavorful twist, roasted garlic adds a touch of elegance and umami to any culinary creation.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED GARLIC OIL AND ROASTED GARLIC



Roasted Garlic Oil and Roasted Garlic image

Provided by Norman Van Aken

Categories     Condiment/Spread     Garlic     Roast     Thyme

Yield Makes 2 2/3 cups garlic oil and 1/2 cup garlic mash

Number Of Ingredients 4

3 large heads garlic, cut horizontally in half
3 cups pure olive oil
4 sprigs thyme
1 1/2 teaspoons black peppercorns, toasted

Steps:

  • Preheat the oven to 300 degrees.
  • Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.
  • Remove garlic from the oil and set aside.
  • Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month.

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL



Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil image

Provided by Bobby Flay

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 recipe Flatbread, recipe below
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil
1/2 cup olive oil
6 cloves roasted garlic
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

Steps:

  • Roasted Garlic Oil:
  • Place oil and garlic in a blender and blend until smooth. Strain.
  • Flatbread:
  • Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
  • Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
  • Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
  • Yield: 4 individual flatbreads or 1 large flatbread

ROASTED GARLIC AND OLIVE OIL COUSCOUS



Roasted Garlic and Olive Oil Couscous image

Make and share this Roasted Garlic and Olive Oil Couscous recipe from Food.com.

Provided by Kat2355

Categories     Grains

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 cups water or 1 1/4 cups broth
1 cup couscous
1 teaspoon butter or 1 teaspoon margarine (optional)
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1/4 teaspoon black pepper, freshly ground

Steps:

  • Bring water to a boil.
  • Add couscous, butter and salt.
  • Remove from heat and let stand 5 minutes.
  • Topping: In a shallow pan, heat oil.
  • Cook garlic until it begins to brown.
  • Add rest of spices, cook for 30 second and remove from heat.
  • (Alternately, you could use ready made"roasted garlic olive oil", and add the thyme and pepper).
  • Mix topping with couscous, serve immediately.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON



Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon image

Make and share this Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon recipe from Food.com.

Provided by Redsie

Categories     Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

5 -6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan cheese
chopped chives, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the cauliflower florets in a large saute pan or a roasting pan.
  • Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
  • Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
  • Remove from the oven and sprinkle with the Parmesan.
  • Garnish with chopped chives and serve immediately while still warm.

ROASTED GARLIC WITH HERBS AND OLIVE OIL



Roasted Garlic With Herbs and Olive Oil image

This is a wonderful healthy, tasty spread or sauce depending on how much olive oil you use. You can even use it as a rub placing under the skin of a chicken or turkey. Fresh herbs are of your choice. Spread on bread or toss into pasta adding pasta water and additional olive oil to loosen. I use a mortar and pestle or Molcajete y Tejolote [mohl-kah-HEH-teh ee teh-hoh-LOH-teh in which the grinding process releases the oils, and flavor essence of the ingredients. When done carefully you will produce a product that is more flavorful than a product prepared in a food processor. If you just need to "get the job done", do it in a mini food processor.

Provided by Rita1652

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

1 head roasted garlic, removed from skins
1/4 teaspoon coarse salt
3 tablespoons fresh herbs, chopped
pepper
1 pinch red pepper flakes, to taste
1 tablespoon olive oil

Steps:

  • Place all the ingredients in a mortar and pestle grind (by Placing ingredients inside the mortar (bowl). Sit the pestle on top of the ingredients and apply downward pressure, then grind using a circular motion. This action forces the ingredients against the surface of the bowl and pulverizes it.
  • Use as you desire.

Nutrition Facts : Calories 20.7, Fat 1.7, SaturatedFat 0.2, Sodium 73.4, Carbohydrate 1.3, Fiber 0.1, Protein 0.2

ROASTED SWEET-POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE



Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage image

Provided by Shelley Wiseman

Categories     Garlic     Side     Fry     Roast     Thanksgiving     Vegetarian     Dinner     Sweet Potato/Yam     Sage     Potluck     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

For sweet potatoes:
3 large garlic cloves
1/4 cup olive oil
2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
1/3 cup olive oil
24 sage leaves

Steps:

  • Roast sweet potatoes:
  • Preheat oven 450°F with rack in upper third.
  • Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
  • Bake until golden in patches and cooked through, 20 to 30 minutes.
  • To fry sage leaves:
  • Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
  • Serve sweet potatoes with sage leaves scattered on top.

GARLIC OIL AND ROASTED GARLIC CLOVES



Garlic Oil and Roasted Garlic Cloves image

For garlic lovers. This recipe makes both garlic-infused oil and creamy roasted garlic cloves at the same time. The roasted garlic oil can be used on salads, boiled red skins, baked potatoes, sauteeing, frying eggs, as a finishing drizzle on pasta and pizza, etc. And the cloves are delicious spread on bagels, toast, crackers, eng. muffins, in cooking. You can use already-peeled garlic cloves from the grocery store.

Provided by Kathy228

Categories     Spreads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 2

1 cup peeled garlic clove
1 cup olive oil (enough oil to cover garlic)

Steps:

  • Into a small, tall, glass or ceramic oven bowl, place a cup or more of peeled garlic cloves. Cut off the little 'button' stem end of the clove.
  • Cover garlic with a mild olive oil. Cover bowl with foil and poke several vent holes.
  • Put in 350 degree oven for 30 minutes or til cloves are slightly golden and can be pierced with a fork but not mushy.
  • Remove from oven and when cool enough to handle, pour the oil into a carafe (strain if desired); and save the cloves in a glass jar with a lid. I use a cleaned-out clam juice bottle for the oil.

Nutrition Facts : Calories 352, Fat 36.1, SaturatedFat 5, Sodium 4.6, Carbohydrate 7.5, Fiber 0.5, Sugar 0.2, Protein 1.4

GRILLED EGGPLANT AND BELL PEPPERS WITH ROASTED-GARLIC OIL



Grilled Eggplant and Bell Peppers with Roasted-Garlic Oil image

Categories     Garlic     Vegetable     Side     Vegetarian     Backyard BBQ     Eggplant     Bell Pepper     Summer     Grill/Barbecue     Vegan     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

1 large eggplant (1 1/4 to 1 1/2 pounds), unpeeled, trimmed, sliced crosswise into 1/4-inch-thick rounds
3 large bell peppers (preferably red and yellow), quartered lengthwise
Olive oil (for brushing)
2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink

Steps:

  • Prepare barbecue (medium-high heat). Place eggplant rounds and peppers on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place vegetables on grill and cook until tender and golden, about 4 minutes per side.
  • Arrange vegetables on platter. Drizzle with 2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink; sprinkle with salt and pepper. Serve vegetables warm or at room temperature.

OIL-POACHED-GARLIC PUREE AND ROASTED-GARLIC OIL



Oil-Poached-Garlic Puree and Roasted-Garlic Oil image

This process for preparing garlic yields two culinary treasures; a rich-tasting puree that can be enjoyed on it's own or used as a cooking ingredient as well as an infused oil. Serving size is indicated in the directions for both puree and infused oil. From the book "EatingWell in Season" and posted for ZWT5.

Provided by kitty.rock

Categories     Very Low Carbs

Time 2h45m

Yield 2 cups oil, 8 serving(s)

Number Of Ingredients 4

4 large heads of garlic, cloves separated, unpeeled
4 cups water
1 1/2 cups canola oil
1/2 cup extra virgin olive oil (EVOO)

Steps:

  • Bring 4 cups of water to boil in a medium saucepan.
  • Remove from the heat, add the separated but unpeeled cloves of 4 heads of garlic, stir to submerge the cloves, cover and let sit until the garlic skins are softened and cool enough to handle, about 50 minutes.
  • Strain the garlic, discarding the water, remove the skins and cut off the hard nub where the clove was attached to the head.
  • Place the garlic, canola oil and EVOO in a medium saucepan; bring to a gentle simmer over medium-low heat.
  • Reduce the heat to low and maintain a very gentle simmer (it may be necessary to slide the pan to the edge of the burner). Simmer until the cloves are golden and very soft when pressed with a fork, 40 to 50 minutes. Let cool for 30 minutes.
  • Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and puree until smooth, scraping down the sides occasionally. Store the puree and the oil separately in the refrigerator.
  • NOTE: makes 1/2 to 2/3 cup puree (depending on the size of the garlic) and 2 cups garlic-infused oil.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE



OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE image

Categories     Roast     Quick & Easy     Dinner     Casserole/Gratin     Cauliflower     Winter     Healthy

Yield 6 6

Number Of Ingredients 8

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Steps:

  • Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

GARLIC ROASTED RED POTATO WEDGES WITH OLIVE OIL AND ROSEMARY



GARLIC ROASTED RED POTATO WEDGES WITH OLIVE OIL AND ROSEMARY image

Categories     Potato     Side     Kid-Friendly     Backyard BBQ     Fall     Spring     Summer

Yield 4-6

Number Of Ingredients 6

4 large red potatoes, cut into wedges
3 tablespoons olive oil, plus more for pan
4 cloves of garlic, minced
2 tablespoons minced fresh rosemary leaves
1 tablespoon parsley
salt and pepper, to taste

Steps:

  • Preheat oven to 450 degrees F. Place 2 teaspoons of olive oil on a baking pan or roasting pan and place in oven until hot and oil begins to shimmer, about 3-5 minutes. In a large plastic ziploc bag, add potatoes, 3 tablespoons of olive oil, garlic, rosemary, parsley, and a generous amount of salt and pepper. Close bag and shake to evenly coat the potatoes. Dump the potatoes on the hot pan, and evenly distribute them in 1 single layer and place in oven. After 20 minutes, loosen the potatoes gently with a spatula and flip over. There may still be pale potatoes, so try and arrange those on the outer edges of the pan. Place back in oven for another 15 minutes, then flip again and bake for another 10-15 minutes or until potatoes are golden brown, crispy, and cooked through. Season with salt and pepper to taste. Serve with roasted chicken and a variety of dipping sauces.

ROASTED CORN WITH GARLIC AND OLIVE OIL



Roasted Corn with Garlic and Olive Oil image

What an easy way to prepare corn on the cob when you have company! You can have everything ready and then stick it in the oven at the last minute. Your guest won't even have to butter their corn.

Provided by Shannon Hinkle

Categories     Vegetables

Time 30m

Number Of Ingredients 6

4 pieces of foil
4 ears of corn (we like the white sweet corn)
1/4 c minced garlic
1/4 c softened butter (optional)
3 Tbsp extra virgin olive oil
black pepper, to taste

Steps:

  • 1. Turn oven to 425 degrees and let preheat. Prepare your corn ears and clean them up. Get out a cookie sheet and your foil.
  • 2. Mix together olive oil, garlic, and butter if you wish, in a bowl. Add in pepper, as much as you like.
  • 3. Set an ear of corn on a piece of foil on the cookie sheet. Rub the corn with the mixture and roll corn around to get it well coated. Wrap up in foil.
  • 4. When all corn is wrapped up, stick it in the oven for at least 15 mins. If you like it a little more roasted, go for 20 mins. I always do 15 and it comes out great.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON



Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon image

Categories     Cauliflower

Number Of Ingredients 1

1 bag see link

Steps:

  • See link

Tips:

  • Choose the right garlic: For the best flavor, use fresh, firm garlic bulbs with no signs of sprouting or bruising.
  • Roast the garlic properly: To get the most flavor out of your roasted garlic, roast it at a high temperature (400°F or 200°C) until it is golden brown and caramelized. This will take about 30-45 minutes.
  • Use a variety of herbs and spices: To add extra flavor to your roasted garlic oil, add some herbs and spices to the oil before roasting the garlic. Some good options include rosemary, thyme, oregano, basil, garlic powder, and onion powder.
  • Let the oil cool completely: Before using the roasted garlic oil, let it cool completely. This will help to preserve the flavor of the oil.
  • Store the oil properly: Store the roasted garlic oil in a cool, dark place. It will keep for up to 2 weeks.

Conclusion:

Roasted garlic oil is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be stored for up to 2 weeks. With its rich, garlicky flavor, roasted garlic oil is sure to become a staple in your kitchen.

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