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!

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!

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