Roasted Garlic

If you're looking for the easiest way to upgrade your go-to savory recipes, roasted garlic is the way to go. Knowing how to roast garlic may seem like a superfluous skill, but trust us—it makes all the difference in packing in flavor to your favorite weeknight dinners, easy appetizers or even spread plain on your favorite crackers.

Unlike raw cloves, there's no bite in roasted garlic at all. Instead, roasting your garlic results in little golden nuggets of flavor. Insanely creamy and with a punch of umami that will instantly upgrade any meal, once you try this simple recipe, there'll be no limit to the recipes you can add a hefty flavor boost to.

Top tips for roasting garlic:
— How to tell when it's done. You'll know the garlic is ready when your kitchen smells outrageously and maddeningly good, and when you can very easily pierce a clove with a knife.
— Let it cool. When your garlic is done, it's important to let the garlic cool for a bit, then simply use your fingers to squeeze the bottom of the cloves out of the skin.
— Roasting multiple. When roasting more than one head of garlic, there's no need to create individual foil packs; they can all roast together.
— Short on time? Separate the cloves (leaving the skins intact) and wrap them in foil. You'll cut back on a considerable amount of time and the results will be equally satisfying.

How to use roasted garlic:
You can add roasted garlic to almost anything savory — fall soups, mashed potatoes, hummus and plenty of party dips. Add them to your pasta dinner for a serious flavor upgrade,or you can simply spread some on toast (seriously, it's good on everything).

Storage and freezing.
If you're as obsessed with the flavor as we are, it's probably a good idea to roast a few heads and freeze the extras. Refrigerated roasted garlic will last in the fridge for a couple of weeks. Frozen, it'll stay good for a few months.

Made this? Let us know how it went in the comments below, and what your favorite use for roasted garlic is!