HOW DO I ROAST GARLIC?

We love garlic flavours here at YRO, and we know you do too – one of our bestselling flavoured oils is our Yorkshire Rapeseed Oil with Garlic

Roasted garlic makes for a delicious spread for garlic bread, bruschetta and pizzas, adding to hummus, and a super simple way to add flavour to sauces, dressings and salads. Here’s our easy step-by-step instructions, and our expert guide to roasting garlic.

Can I roast Garlic in Rapeseed Oil?

This is one of our most asked questions! And the answer is a resounding, yes. The high smoke point of cold pressed Rapeseed Oil means it can be heated to around 220C, which is much higher than extra virgin olive. This makes it perfect for roasting, and the addition of the oil, when roasting the garlic, helps with the caramelisation of the cloves.

Does roasting garlic make a difference?

Yes, it does. It caramelises the natural sugars, and this in turn gives it a mild sweetness and can remove that sometimes pungent and bitter taste you can get from raw or undercooked garlic. This will give your garlic a sweet and buttery flavour.

Is roasted garlic good for me?

It certainly is! The health benefits include the reduction of inflammation in the body, a boost to your immune system and it aids digestion too.

Why do I roast garlic with the skin on?

Garlic can burn easily. Leaving the skin on protects the cloves in the garlic bulb from drying out in the oven, but we also use foil to wrap the bulb as a gentler way to cook the garlic. We also recommend removing the foil for a short period in the oven to fully caramelise the garlic. A process in which a good drizzle of our Cold Pressed Yorkshire Rapeseed Oil also helps.

Can I freeze roasted garlic?

Simply remove the softened roasted cloves from the bulb, and freeze individually. These can last 2-3 months in the freezer, and just need defrosting at room temperature before using.

How do I roast garlic?

This one is simple. Preheat your oven on to 180C / 160C Fan / Gas Mark 4. Remove some of the papery layers from the garlic bulb if you have a lot, and then cut the top off the bulb to reveal the tops of the individual cloves. Put on a small square of foil, drizzle a little Yorkshire Rapeseed Oil over the bulb, rub over the cloves, season with salt and pepper, and wrap loosely in the foil.

Pop on a roasting tin and roast in the oven for around 20-25 minutes, and then open the foil and continue to roast for a further 5-10 minutes to caramelise the garlic. You will be looking for a softened clove. Leave to cool slightly before removing the cloves.