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:
- In a large bowl, toss garlic with a generous amount of olive oil – enough to coat each clove.
- 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.
- 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.
- Bake at 425 degrees for 45 minutes. Remove from oven and allow to cool (without removing foil) for about 15 minutes.
- 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!)
- When you’re ready to use, just break off as much as you want to thaw, then return the rest to the freezer!