Roasted Garlic: How to Batch Roast and Freeze Garlic



You're probably wondering why this is the third roasted garlic post on my blog. Well, because I LOVE ROASTED GARLIC!!! Seriously, it's just awesome stuff. And each method I've shown you is just a teensy bit different. This one addresses batch roasting and freezing. It's my personal favorite (and most frequent) way of doing things.

I buy pre-peeled garlic cloves by the three pound bag from Costco. Which is fantastically amazing, but also a little bit befuddling because... what do you do with three pounds of garlic that will be expired in a month? Even I don't use that much garlic! Well, you roast it and freeze it! I know there are some people who say you can't or shouldn't roast peeled garlic, but NAY! They are WRONG! Roasting pre-peeled garlic is AWESOME!

Roasted Garlic for the Freezer

How to Batch Roast and Freeze Garlic, Ingredients:
  • Garlic cloves, peeled
  • Olive oil
  • Salt & Pepper

How to Batch Roast and Freeze Garlic, Directions:

  1. In a large bowl, toss garlic with a generous amount of olive oil - enough to coat each clove.
  2. Spread garlic cloves onto a foil lined baking sheet (I use the bottom of my broiling pan), then sprinkle with salt and pepper. Be sure to use a baking sheet that allows to the garlic cloves to be mostly single layer, but also fit snugly together.
  3. Cover the baking sheet with foil, making sure you have a good seal over top and around the edges. Feel free to use multiple layers of foil if necessary to get a good seal.
  4. Bake at 375 degrees for one hour. Remove from oven and allow to cool (without removing foil) for about 15 minutes.
  5. Remove foil and allow to cool to room temperature before placing in a freezer bag and freezing flat. (Make sure to taste test some on a toasted baguette first though!)
  6. When you're ready to use, just break off as much as you want to thaw, then return the rest to the freezer!
Roasted Garlic for the Freezer
Roasted Garlic for the Freezer
Roasted Garlic for the Freezer

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7 comments:

  1. I didn't know we could freeze roasted garlic.. I threw out my unused roasted garlic the other day! Well, now I know. Does it taste the same when thawed? Or do you need to warm it up (microwave?) before say, spreading it on bread?

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  3. If I could eat the picture, I totally would! I also love roasted garlic and wanted a recipe for peeled garlic. Especially after roasting and peeling 100 heads... lol. Thanks for sharing your technique. Now I am off to eat roasted garlic and artichoke pizza! Yummy!

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  4. I do something quite similar, but when I roast my garlic I put it in a deeper dish, and totally cover the cloves in a good extra virgin olive oil. Roast, let cool, strain the oil into a mason jar. If you love roasted garlic, you will LOVE having homemade roasted garlic olive oil!!

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  5. I read where you can get botulism from oil left at room temperature so be sure to keep oil in fridge and garlic roasted in oil either in fridge or freezer.

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  6. Being vegetarian does not mean providing up your preferred meals. Before I became vegetarian, I loved Spanish food. Now, I love it even more because removing various meats and milk from my recipes allows me to accessibility the tastes of tomato vegetables, sweet peppers, garlic cloves, and cilantro.

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  7. The strong smell of roasting garlic that has recently been freshly prepared is more than enough to make anyone's oral cavity water. The various well being benefits that contain been referred to to coincide using a standard or increased garlic consumption are also more compared with how a suitable reason to get started on which include it into your diet plan regardless if you the biggest fan.

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I eat up comments!!! Nom nom nom.

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